CARROTS****Michael Symon's Roasted Carrots with Feta and Mint - 5 Points

By Unblond1

Great for both, even without the feta, which I didn't bother with.

Ingredients

• For the Dressing:
• 3/4 Lb Carrots (cut into 2-inch chunks at a bias)
• 1.5 tablespoons Extra Virgin Olive Oil
• Kosher Salt and Freshly Ground Black Pepper
• 1/2 tablespoon Toasted Whole Cumin Seeds (I didn't bother toasting them)
• 1/2 teaspoon Honey
• 1 tablespoon Vinegar of choice
• 1 tablespoon Extra Virgin Olive Oil
• 1/2 Orange (Zest and Juice)
• 2 tablespoons Mint
• 1/2 tables[pon Sherry Vinegar
• 1/2 tablespon Honey
• 1 Shallot (thinly sliced)
• 2 tablespoons Slivered Almonds, toasted
• Kosher Salt
• To Serve:
• 1/4 cup Feta (crumbled)
• 1/2 teaspoon Orange Zest
• Olive oil

Details

Servings 4
Preparation time 30mins
Cooking time 60mins
Adapted from beta.abc.go.com

Preparation

Step 1

* Preheat oven to 450F.

* In a mixing bowl or glass serving dish, add carrots and toss with honey, vinegar, cumin seeds and 1 1/2 tablepsoon of olive oil. Transfer to oven and roast for 20 minutes, or until carrots have caramelized and browned in spots. (I used really big carrots and they took at least twice that long, even halved, so judge cooking time based on size of the carrots.)

* Meanwhile, make the dressing by whisking together the extra virgin olive oil, orange juice and zest, honey, vinegar, mint leaves, shallot and almonds. Add a pinch of salt and some freshly ground pepper, cover and set aside.

* Once carrots have finished and cooled slightly, toss them with the dressing.

* To serve garnish carrots with feta, orange zest and a drizzle of olive oil. (didn't use any of these)