Isn’t it wonderful how a carrot can change personalities with just a few different ingredients? This variation of roasted carrots relies on Middle Eastern flavors. Sumac contributes the tartness of a puckery lemon without adding liquid. The multi-herb dressing recalls midsummer freshness even in the dead of winter.
Ingredients
For the carrots
- 1 pound tricolor carrots, scrubbed
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 2 sprigs thyme
- Salt and fresh ground black pepper to taste
- 2 tablespoons honey
For the dressing
- 1 teaspoon chopped dill
- 1 teaspoon chopped fresh parsley
- 1 teaspoon chopped cilantro
- 1 teaspoon ground sumac
- 1 teaspoon lemon juice
- 1 teaspoon olive oil
How to Make It
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To make the carrots
- Preheat the oven to 450°F. In a bowl, combine the carrots with the olive oil, lemon juice, garlic, thyme, and salt and pepper. Arrange in a single layer in a roasting pan and roast for 25 minutes. Drizzle the honey over the carrots, toss to coat, and roast for 5 minutes. Remove and discard the thyme. To make the dressing
- Meanwhile, in a small bowl, combine the dill, parsley, cilantro, sumac, lemon juice, and olive oil. Transfer the carrots to a serving bowl, pour the herb dressing over, and toss. Serve warm or chilled.