Sumac Roasted Carrots
(image from here)
It’s still all about the vegetables with me at the moment and I am in love with this recipe. Anyone who has been to my house in the last 2 weeks has been served these carrots… If you can get mixed heirloom carrots all the better and If you can get a pomegranate, reserve the seeds to sprinkle over when you are ready to serve.
1kg mixed heirloom (if you can get them) carrots washed and trimmed
6 sprigs thyme
2 garlic bulbs halved
2 teaspoons sumac
2 tbsp olive oil
60gr coconut palm or dark brown sugar
sea salt and black pepper
t tbsp pomegranate molasseses
1 tbsp sherry vinegar
1 pomegranate seeds removed and juice reserved
Oven at 200
Place carrots, thyme, galic, oil, sugar, salt and pepper in a bowl and toss to coat.
Tip them onto a tray and roast for about 30 – 35 minutes until tender.
Combine the sherry vinegar, molasses and juice.
Drizzle the carrots with the dressing and toss to coat
Sprinkle the seeds over and serve… delicious!