Roasted carrots are something I make once or twice a week and are great hot or as a salad. They can really take on any flavor or spice. Here I am using za'atar leaves, honey and of course the very versatile preserved lemons.
Side Dish
2-4
Lior Lev Sercarz
Roasted carrots are something I make once or twice a week and are great hot or as a salad. They can really take on any flavor or spice. Here I am using za'atar leaves, honey and of course the very versatile preserved lemons.
6 medium sized carrots, sliced on the bias
1 tablespoon honey
Za'atar leaves
Olive oil
4-6 Tunisian Preserved Lemon slices
Salt
Heat some olive oil in a pan and add the sliced carrots. Season the carrots with za'atar leaves, salt and add 1 cup of water.
Cook for 5 to 8 minutes while stirring once or twice. Add the honey and roast for another 5 minutes until tender. Add the preserved lemons and cook for another 3 minutes and serve.
- Add diced dry apricots to this dish at the same time you are adding the honey.
- Add a splash of cider vinegar right at the end for a nice acidic touch.
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