Honey Sumac Roasted Carrots
As many of you know, my wife is always on the lookout for new recipes to try. About a month ago, she came across a recipe for Honey Sumac Roasted Carrots by Over Time Cook (click link to see original recipe) and insisted we give it a try.We didn’t have pomegranate arils or fresh parsley on hand (both were optional garnishes), so we skipped them — and let me tell you… it was still incredible. Now… if you’re not familiar with sumac, here’s the quick version:It’s a Middle Eastern spice made from dried, ground berries.Flavor: slightly tangy, lemony, and bright — it adds instant depth to a dish without overpowering it.This was my first time using it, and I’m officially a fan.After one bite, we all agreed this recipe was a keeper — so thank you Over Time Cook for sharing it!
Equipment
- 2 cookie sheet
- parchment paper
- 1 set of measuring spoons
- 1 knife
- 1 cutting board
- 1 mixing cup
- 1 set of food safe kitchen gloves
Ingredients
- 10-12 medium medium carrots
- 2 red onions I used purple
- ¼ cup olive oil
- 2 tbsp honey
- 2 tsp teaspoons kosher salt
- 1 tbsp sumac
- 1 tsp dried thyme
- Optional pomegranate arils and fresh chopped parsley, for garnish
Instructions
- Preheat oven to 400.
- Put parchment paper on baking sheet
- Cut carrots into sticks and place on prepared baking sheet.
- Cut onions into wedges, leaving the root intact to keep it together; place on baking sheet.
- Mix together the, olive oil, honey, sumac, salt and thyme in the measuring cup
- Pour mix over the carrots and onion.
- Then I tossed the carrots and onions by hand to make sure they were evenly covered. I used 2 cookie sheets for even placement.
- Bake for 50-60 minutes, stirring halfway through, until vegetables are starting to caramelize.
- If adding the pomegranate seeds and parsley sprinkle on after the dish is cooked.