| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
English |
Seattle tim, Vegetables |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Carrots, * see note |
| 3 |
tb |
Olive oil |
| 2 |
tb |
Ground cumin |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Black pepper |
| 1/4 |
c |
Fresh cilantro, finely chopped |
| 2 |
|
Cloves garlic, finely chopped |
| 1/2 |
c |
Feta cheese, crumbled |
INSTRUCTIONS
*peeled and cut diagonally into 1/2-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@sprintmail.com
Recipe by: Seattle Times 3/26/97 Posted to MC-Recipe Digest V1 #546 by
Rooby <MsRooby@sprintmail.com> on Apr 03, 1997
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