Sweet, savory, tangy + comforting
Ingredients
1 1b (454 g) carrots, cut into 1-inch chunks
½ Tbs olive oil
1 cup walnuts
1 garlic clove, peeled
2 Tbs pomegranate molasses (or date syrup)
1 Tbs extra virgin olive oil
2 Tbs (30 ml) fresh lemon juice
1½ tsps ground dried sumac
½ tsp salt, optional
½ tsp Aleppo pepper, optional
¼ cup Dukkah*
Instructions
Preheat oven to 400°F (205°C)
Toss carrots in olive oil and place on a baking tray. Roast in preheated oven for 20 min or until tender.
Place walnuts and garlic on a separate tray and roast for 10 min
Place all ingredients into a food processor and blend
Serve with a drizzle of extra virgin olive oil, plenty of Dukkah, and grilled bread
Notes
*This delicious Middle Eastern spice blend works wonders in dips, soups, sauces, on toast, veggies, and more
Adapted from and thanks to Vitamix
Roasted Carrot Muhammara
Sweet, savory, tangy + comforting
Ingredients
1 1b (454 g) carrots, cut into 1-inch chunks
½ Tbs olive oil
1 cup walnuts
1 garlic clove, peeled
2 Tbs pomegranate molasses (or date syrup)
1 Tbs extra virgin olive oil
2 Tbs (30 ml) fresh lemon juice
1½ tsps ground dried sumac
½ tsp salt, optional
½ tsp Aleppo pepper, optional
¼ cup Dukkah*
Instructions
Preheat oven to 400°F (205°C)
Toss carrots in olive oil and place on a baking tray. Roast in preheated oven for 20 min or until tender.
Place walnuts and garlic on a separate tray and roast for 10 min
Place all ingredients into a food processor and blend
Serve with a drizzle of extra virgin olive oil, plenty of Dukkah, and grilled bread
Notes
*This delicious Middle Eastern spice blend works wonders in dips, soups, sauces, on toast, veggies, and more
Adapted from and thanks to Vitamix