Roasted Carrots with Goat Cheese and Pomegranate
Main Dishes • European
Description
Roasted Carrots with Goat Cheese and Pomegranate
Ingredients
- Carrots 25 oz
- Olive Oil 2 tablespoons
- Cumin Seeds 2 teaspoons
- Orange zest 3 teaspoons
- Orange Juice ¼ cup
- Canned chickpeas 15 oz
- Goat cheese 5 oz
- Oregano 1 bunch
- Pomegranate Seeds 5 oz
- Corn tortillas 2 pieces
Step-by-Step Guide
Step 1
Preheat the oven to 190°C. Toss the carrots with 1 tablespoon of oil, sprinkle with cumin seeds and orange zest, and season with salt.
Step 2
Spread on a large baking sheet and roast for 50 minutes until tender.
Step 3
Mix the chickpeas with the roasted carrots, then transfer to a large serving platter.
Step 4
Drizzle with the remaining oil and a little orange juice.
Step 5
Crumble the goat cheese, herbs, and pomegranate seeds on top.
Step 6
Serve hot with toasted tortillas.
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