I literally forget how amazing carrots can be when given proper love. It’s like that guest who no one thinks will be the star of the party and suddenly joyfully surprises everyone. I do not believe I liked carrots growing up. They were always offered to me; my mom would say “eat, it is great for vision.” I am 7 years old – did I care about that? Since the baby period of my daughters, I have made carrots for them. First, cooking and blending, later raw as a snack with hummus, and roasting them in different ways. This is incredibly delicious, and I am ted proud to serve you.
Ingredients
- 3 large carrots peeled and diced into 2-inch cubes
- 1 TBS cumin
- 3 TBS olive oil
- ½ cup Parmigiano Reggiano shredded
- Dip:
- 1 TBS Aleppo pepper
- 2 TBS olive oil
- 1 TBS sumac
- 1 TBS dried Mint powder
- 1 cup Greek yogurt
- 1 clove of garlic finely mashed (optional )
Ingredients
Preheat oven to 400F.
- Transfer the cubed carrots to a deep bowl, sprinkle a generous amount of salt, cumin, and olive oil.
- Dip each piece in the cheese and make sure it is well coated. Transfer to a baking pan and bake for about 20 minutes until each piece becomes crusty.
- In a small bowl, mix salt and garlic, spread the Greek yogurt on a platter. Sprinkle the spices. Serve with crunchy outside and soft inside carrots.
