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Roasted Carrots with Diamond of California Muhamarra
- 20 minutes
- 25 ingredients
- Walnut
- Easy
- servings
Ingredients
- Roasted Carrots
- 4 large orange carrots
- 4 large yellow carrots
- 4 large purple carrots
- 2 tsp salt
- 1 tsp freshly ground pepper
- 2 tsp olive oil
- 3 tbsp butter
- 2 tbsp Diamond of California® Muhamarra (recipe below)
- 1/2 cup Diamond of California® Chopped Walnuts
- 1/2 cup Feta cheese, crumbled
- 8 mint leaves, torn
- For the Diamond of California® Muhamarra (Yields 1/2 cup)
- 1 cup Diamond of California® Walnuts
- 1 large red bell pepper
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp freshly ground black pepper
- 3 scallions, chopped
- 1 tsp Aleppo pepper, or ground Mexican chili
- 1/2 tsp coriander seeds
- 3 tbsp olive oil
- 2 tbsp walnut oil
- 4 tbsp fresh bread crumbs
- 2 tbsp pomegranate molasses
- 1 clove garlic
- salt to taste
The Steps
Roasted Carrots with Diamond of California Muhamarra
Preheat oven to 375 degrees Fahrenheit. Rinse, but don’t peel the carrots. Cut into 2” batons. Toss in a bowl with salt and pepper and olive oil and place in a roasting pan with butter.
Cook for 20 minutes, stirring every 5 minutes, until soft and lightly caramelized.
Reduce oven to 350 and place the walnuts on a baking sheet. Toast 5-10 minutes, shaking the tray often to ensure they toast evenly, and be careful not to let them burn. Remove and let cool.
Serve on a bed of muhammara and garnish with chopped walnuts, feta cheese and mint.
Diamond of California Muhamarra
Preheat oven to 400 degrees Fahrenheit. Place the whole red pepper on a baking sheet and roast for 20 minutes, turning once. Let cool, slice and deseed it.
Place the red pepper and all ingredients in a food processor and pulse until chunky.
Store in an air tight container, will last 3-4 days in refrigerator.