Cumin-roasted carrots with honey-lemon dressing and goats' cheese from Persiana: Recipes from the Middle East & Beyond (page 191) by Sabrina Ghayour

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Notes about this recipe

  • Agaillard on October 18, 2024

    That is a nice and super simple way to cook carrots - the flavour combo works well. I used lime and cream cheese instead of lemon and goat cheese which I didn't have - I think the lime actually worked potentially better here. Will definitely make again as a side dish.

  • peaceoutdesign on February 27, 2023

    I really liked this and had it as dinner one night when solo.

  • eszpee on February 19, 2022

    Not as intense as I would’ve expected based on her recipes, but pretty decent. I’d rather have it as a side next time, maybe summertime.

  • mondraussie on September 13, 2021

    I used leftover honey infused with lime and chile from an Ottolenghi recipe and it worked out just great. Didn't have any goat's cheese, so used feta instead, and I think the saltiness of the feta balanced the sweetness of the dish.

  • e_ballad on November 05, 2020

    Geez this was sweet. To make it more ‘balanced’ next time, I think I’ll reduce the honey from 3 tblsp to maybe 2. It was otherwise really tasty.

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