Honey-roasted carrots with goat’s curd, za’atar & pomegranate

Honey-roasted carrots with goat’s curd, za’atar & pomegranate

By
From
Huxtabook
Serves
4 as part of a shared meal
Photographer
Chris Middleton

Baby carrots are naturally so sweet, but they do go really well with honey too. We roast the carrots slowly to enhance that sweetness and to ensure they and the honey don’t burn. The tanginess of the goat’s curd and pomegranate works perfectly with the carrots. The warm carrots will ‘melt’ the curd a bit, which makes it even more luxurious. I would suggest serving this with some warm crusty sourdough or pide (Turkish bread) to mop up all the goodness left on the platter. This is happy food!

Ingredients

Quantity Ingredient
12 baby carrots
6 purple baby carrots
6 white baby carrots
100g honey
100ml olive oil
200g goat’s curd
1 pomegranate, seeded
2 tablespoons za’atar, (see Note)
50ml extra virgin olive oil

Method

  1. Preheat the oven to 150°C.
  2. Trim the carrot greens, leaving 1 cm of the stalks attached. Soak in a large bowl of cold water to remove any dirt left in the stalks. Remove all the carrots from the water, then place in a colander under running water to remove any last bits of dirt. (Make sure you remove the carrots from the water, rather than pouring them straight into a colander, as all the dirt that has sunk to the bottom of the bowl will wash back over them.)
  3. Dry the carrots as thoroughly as possible with paper towel. Place in a large bowl and toss with the honey, olive oil and some sea salt and freshly ground black pepper. Tip the mixture into a large roasting tin, spreading the carrots out in one layer so they cook evenly. Roast for 1 hour, turning every 10 minutes or so.
  4. When the carrots are almost done, get a large platter and smear the goat’s curd around the middle of it, so it is covered, but not too thick.
  5. Place the carrots on top of and over the edges of the curd. Sprinkle the pomegranate seeds, za’atar and olive oil over the carrots.
  6. Sprinkle with a little more sea salt and serve.

Note

  • Za’atar is a Middle Eastern spice mix containing sesame seeds, sumac and dried herbs such as thyme. It is sold in spice shops.
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