Roasted Carrots with Diamond of California Muhamarra Share on Pinterest

Roasted Carrots with Diamond of California Muhamarra

  • 20 minutes
  • 25 ingredients
  • Walnut
  • Easy
  • servings


  • 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.


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