Charred Carrots with Za’atar Oat Crumble and Feta

Recipes

Jul 6

24 carrot magic, indeed! File carrots as something I seem to always have in the fridge. They last a long time and they can be roasted, sliced, pureed…you name it. I love me some roasted carrots no question, and now I love them even more. This recipe calls for cranking the oven up to 450 and giving the carrots some serious color and then showering them with a crunchy spicy oat crumble. Some salty feta rounds out the dish. Best thing of all? It comes together around 30 minutes. It’s perfect side dish for lunch or dinner though it can easily be a great vegetarian main dish.

Serves 4

INGREDIENTS

2 bunch carrots
2 tsp olive oil
1 tsp ras el hanout
Salt and pepper

Oat Crumble
1 cup rolled oats
2 tbsp olive oil
2 tbsp za’atar
2 tbsp honey
Salt and pepper

6 oz. Feta, in large chunks
¼ cup chopped parsley
Extra virgin olive oil, for finishing
Fleur de sel, for finishing

METHOD

Preheat oven to 450F.

Arrange carrots on parchment-lined sheet pan. Drizzle with olive oil, sprinkle ras el hanout and season with salt and pepper. Mix gently so carrots are coated and roast for 20-25 minutes, flipping halfway thru, until carrots are tender and slightly charred.

Lower oven to 350F. For crumble, combine oats, olive oil, za’atar, honey, salt and pepper in a small bowl and stir to combine. Spread out on parchment lined sheet pan and bake 8-10 mins until golden brown. Crumble can be made up to a week in advance and stored in an airtight container in the fridge.

To serve, arrange carrots on platter with feta, followed by oat crumble. Finish with parsley, olive oil and fleur de sel.

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