Yield: 6 Servings
|3 pounds||Carrots, * see note|
|3 tablespoons||Olive oil|
|2 tablespoons||Ground cumin|
|1 teaspoon||Black pepper|
|¼ cup||Fresh cilantro, finely chopped|
|2 \N||Cloves garlic, finely chopped|
|½ cup||Feta cheese, crumbled|
*peeled and cut diagonally into ½-inch-thick slices 1. Combine the carrots, olive oil, cumin, salt, pepper, cilantro and garlic. Mix well, using your hands if necessary to blend ingredients evenly. Spread in a roasting or jelly roll pan.
2. Roast in a preheated 400-degree oven 25 minutes, stirring after 10 minutes. Test the carrots for tenderness.
3. Transfer the carrots to a bowl and stir in the feta. Serve hot or at room temperature.
>From "The Olives Table" by Todd English.
MC formatted 3/29/97 by MsRooby@...
Recipe by: Seattle Times 3/26/97 Posted to MC-Recipe Digest V1 #546 by Rooby <MsRooby@...> on Apr 03, 1997