MIDDLE EASTERN SPICED CARROTS

+ GARLIC TAHINI CHIMMICHURRI

We LOVE roasted veggies! However, I've never been one for roasted carrots. I'm more of a roasted sweet potato kind of girl due to the sweetness that the potato provides. Carrots at times, can become bitter with cooking which means it is necessary to balance these flavors when roasting. Typically, bitterness is balanced with sweetness.


For this recipe, I used carrots that were previously peeled & cut by the team over at Hungry Harvest which ended up being absolutely delicious, nutritious, & in the process, fought food waste! Don't forget to use the code "cookcollab" to receive $5.00 off your first order with Hungry Harvest & give yourself a pat on the back for helping to influence the way our industry progresses.

 

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ROASTED CARROTS / or sweet potatoes

 

Ingredients:

  • 1 lb cut carrots
  • 1/2 tsp za'atar
  • 1 tbsp extra virgin olive oil
  • 1/8 tsp allspice
  • 1/2 tsp smoked paprika
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1 tsp dijon mustard
  • dash of cardamom (optional)

Instructions:

  1. Set the oven to 415.
  2. On a sheet pan combine all of the ingredients & toss fully by using your hands to mix in the ingredients.
  3. Roast the carrots in the oven at 415 degrees for 25 minutes.
  4. While the carrots are cooking, prepare your garlic tahini chimmichurri vinaigrette or yogurt sauce.

**Sweet potatoes can be used as well.**

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GARLIC TAHINI CHIMMICHURRI VINAIGRETTE

(or yogurt sauce)

Ingredients:

  • 1 tbsp roasted garlic (see recipe below)
  • 1 large bunch cilantro
  • 1/2 bunch cur leaf parsley
  • 1/4 cup sherry vin
  • 1 heaping tbsp tahini
  • 1-2 tbsp maple syrup
  • 1/3 cup olive oil OR 1 cup greek yogurt

Instructions:

  1. Using a food processor, combine all of your ingredients except your oil if choosing to make a vinaigrette. Pulse until well combined and reserve in the fridge for 1-2 weeks.
  2. If making the yogurt sauce remove the sherry vin prior to combining and substitute with salt or lemon if desired.
  3. Top the roasted carrots with the sauce & enjoy. They both taste great on a salad.

EASY-TO-MAKE ROASTED GARLIC

 
Roastedgarlic

Garlic is one of the most powerful ingredients for antifungal, anti-inflammatory, & a protector against common colds to list just a few. Most of us have a grandmother who boasts about the benefits of specific ingredients, but to be quite frank, garlic most certainly is, a beneficial food.

It's one of my favorite flavor enhancers to add to dishes, yet I find that most clients & friends don't seem to know the trick on bumping up the flavor with this beneficial ingredient that's SO easy to create, reserve, & continue to enjoy for weeks to come. 

garlic

At the start of the week or on Sundays I like to roast a pound (yes an entire pound) with a quality extra virgin olive oil to use for the remainder of the week. I use the roasted garlic in weekly recipes, dressings, dips, & sauces which really packs the flavor into these dishes.

To create roasted garlic simply follow the recipe below.

Ingredients:

  • 1 pound of peeled garlic
  • 1/2 cup extra virgin olive oil

Instructions:

  1. Add the peeled garlic to a pan that allows you to cover it. I like to use a small metal baking dish that was given to me by my mom that has a metal lid as it's the perfect size to allow the garlic pieces to roast tightly packed with one another. You can also use a glass baking dish with a lid to roast the garlic.
  2. Once you have added the garlic, check to make sure there are no impurities such as any garlic that contains mold, or any that still has the husk on it. Remove any impurities and add 1/2 extra virgin olive oil to the mixture and stir until well combined.
  3. Cook the garlic at 350 for 45 minutes and remove from the oven to stir. Add back to the oven and cook (still covered) for another 35-45 minutes depending on the temperature integrity of your oven. 
  4. Let the garlic cool and reserve in the fridge. You can either leave the garlic whole or puree the garlic in a food processor. I prefer to leave the garlic whole and make sure it is tightly packed with enough olive oil to cover it to ensure a longer shelf life in the fridge.
  5. Keep the finished product in your fridge for up to 1 month or until you get through it! I assure you it will not stay for any longer! To ensure that your garlic is safe to eat, check for any mold growth before using. This is what will occur almost always if it becomes unsafe to eat. Olive oil will help to preserve it so make sure the garlic is tightly packed in the jar with olive oil covering the top.

Enjoy & head over to Hungry Harvest with my code "cookcollab" to order your first box!

If you want to try this recipe, use the share link below to share it with your friends and family!

To health and happiness,

Chef Dee