Cumin-Roasted Carrots with Honey-Lemon Dressing & Goat Cheese
This recipe from Sabrina Mayor's gorgeous book Persiana (Check out our review here.) deftly combines the sweetness of roasted carrots with the aromatic flavor of cumin and the tang of goat chees
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Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Spoon
- Serving platter
Ingredients
- 1 lb carrot
- 1/4 Tbsp olive oil (extra virgin)
- 1 1/4 Tbsp cumin (seeds)
- 1 tsp salt (sea)
- 1 tsp freshly ground black pepper (coarse)
- 1 lemon juiced
- 3 Tbsp honey
- 3 1/2 oz milk (goat) cheese (Chevres)
- 1 cup bunch dill
- 1 tsp sprinkling of black caraway (nigella) seeds
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