Moroccan Spiced Carrots with Feta and Mint

• Vegetarian
• Gluten free

• Produce

  • 2 small bunches Carrots, organic
  • 2 tbsp Mint, fresh

• Condiments

  • 1 tbsp Harissa
  • 1 tsp Honey
  • 2 tsp Lemon juice

• Baking & Spices

  • 1/2 tsp Paprika, smoked
  • 1 Salt & pepper

• Oils & Vinegars

  • 1/4 cup Olive oil

• Nuts & Seeds

  • 2 tsp Cumin, ground

• Dairy

  • 1/3 cup Feta cheese

Found on rosemarried.com

Ingredients

• 2 small bunches organic carrots (15-20 small carrots)
• 1/3 cup crumbled feta cheese
• 2 tablespoons chopped fresh mint
• 1/4 cup olive oil
• 1 tablespoon harissa
• 1/2 teaspoon smoked paprika
• 2 teaspoons ground cumin
• 2 teaspoons lemon juice
• 1 teaspoon honey
• salt & pepper, to taste

Directions

• Preheat oven to 400 degrees F.
• Wash and dry carrots. Remove carrot tops, if any, and reserve for another use. If you carrots are small and thin, you may leave them whole. If they are larger, slice lengthwise in half (or quarters).
• In a small bowl, whisk together olive oil, harissa, spices, lemon juice, and honey. Toss the carrots with the oil and spice mixture and half of the chopped mint, then arrange in an even layer on a lined baking sheet.
• Roast for 20+ minutes, or until fork tender. (Roasting time will vary, depending on the size of the carrots). When tender, remove from oven and arrange in a serving dish. Sprinkle feta cheese and remaining mint atop the roasted carrots. Serve warm.