Caraway Roasted Carrot Feta Salad Recipes

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ROASTED CARROT AND FETA SALAD WITH ZA'ATAR



Roasted Carrot and Feta Salad with Za'Atar image

Provided by Food Network

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8

2 1/2 pounds carrots, peeled and quartered lengthwise
2 tablespoons olive oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 cups crumbled Bulgarian feta cheese
2 tablespoons extra virgin olive oil
1 tablespoon za'atar, or more to taste
1/4 cup chopped fresh parsley or cilantro leaves

Steps:

  • Preheat oven to 425 degrees. To roast carrots, place the carrots, olive oil, salt and pepper on a baking sheet, toss well and transfer to the oven. Roast, shaking occasionally until they are just beginning to brown, about 30 minutes. The carrots should be firm and not mushy. When they are cool enough to handle, cut the carrots in angled 1-inch slices. Transfer to a serving bowl. Add the remaining ingredients and toss well. Serve immediately or cover and refrigerate up to 4 hours.

GLAZED CARROTS WITH CARAWAY SEEDS



Glazed Carrots With Caraway Seeds image

Caraway seeds are very popular in Austria and feature in many recipes, mostly in root vegetables, cabbage and bread. The fragrant seeds blend wonderfully with the sweetness of the carrots and make an excellent side dish to roasts, turkey and game birds. Turnips, parsnips and rutabagas can be prepared and glazed in the same way, adjusting the cooking time as necessary.

Provided by gemini08

Categories     Vegetable

Time 25m

Yield 4 side dishes, 4 serving(s)

Number Of Ingredients 8

1 teaspoon caraway seed
1 1/2-2 lbs carrots, peeled
3 -4 tablespoons butter, unsalted
2 -3 tablespoons sugar
salt
pepper, white preferred
chopped parsley
water

Steps:

  • Cut the carrots on the bias into 1/4 inch coins.
  • In a large, dry frying pan, toast the caraway seeds for a few minutes.
  • Melt the butter in the same pan over medium heat. Add carrots, sugar, salt and pepper to taste.
  • Stir together and cook for 1 - 2 minutes. Add enough water to barely cover the carrots, raise the heat to high, cover and cook until the water boils and the carrots turn bright orange, ca. 5 minutes. Do not add too much water, the carrots will become mushy if cooked too long.
  • Uncover and and continue to cook the carrots over medium heat until the water evaporates, another 5 - 7 minutes, allowing the carrots to caramelize in the butter and sugar mixture.
  • Taste for seasonings, sprinkle with chopped parsley and serve at once.

Nutrition Facts : Calories 172.3, Fat 9.1, SaturatedFat 5.5, Cholesterol 22.9, Sodium 193.7, Carbohydrate 22.9, Fiber 5, Sugar 14.4, Protein 1.8

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