Sumac Roasted Carrots
Simple side dishes are my favorite way to elevate weeknight dinners. Since I always have a bag of carrots sitting around, these sumac roasted carrots came together in just minutes and were so delicious served with flakey cod.
The carrots are sliced then tossed in olive oil and a spice blend made with sumac, cumin, salt, pepper, cinnamon and dry dill. They’re roasted until tender then plated with farmer’s cheese, microgreens, pomegranate seeds and salted pistachios.
Simple side dishes
Over the last couple of years I’ve been sharing tons of simple side dishes to serve during weeknights, holidays and dinner parties. They’re my absolute favorite recipes to create since veggies are so versatile, and are always the easiest way to change up your usual dinner routines.
If you’re looking for new ways to eat veggies, here are a few simple side dishes to try–
- Roasted Eggplant with Miso Tahini
- Buffalo Cauliflower Wings
- Harissa Roasted Carrots
- Chili Garlic Green Beans
- Za’atar Roasted Vegetables
How to make sumac roasted carrots
This recipe comes together with just a few simple ingredients. Here’s what you’ll need:
- 2 lbs carrots, peeled and sliced into 2″ pieces
- Olive oil
- Sumac
- Spice blend: cumin, cinnamon, dry dill, salt & pepper
- Toppings: cheese- I used farmer’s cheese; pistachios; honey; pomegranate seeds; microgreens or chopped parsley
- Preheat the oven to 400 F
- Toss the sliced carrots with olive oil and your spices
- Roast for 35-40 minutes
- Plate with your favorite cheese, pomegranate seeds, drizzle of honey, chopped pistachios and fresh microgreens or herbs
If you’re new to cooking with sumac, it’s a popular middle-eastern spice that adds a slight tangy flavor to salads or marinades. Made from dried and ground berries of the wild sumac flower, it adds a subtle lemon flavor to so many dishes.
This dish comes together SO easily and is sure to be a crowd pleaser. If you’re looking for other ways to use sumac, try my Cucumber Radish Sumac Salad or Slow Roasted Salmon with Fennel Slaw.
Make it a meal:
Feta Stuffed Salmon
Apricot Breaded Chicken Thighs
Herb Crusted Cod
Sumac Roasted Carrots
Ingredients
- 2 lbs carrots peeled and sliced into 1-2" pieces
- 1/4 cup olive oil
- 2 tsp sumac
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cumin
- 1/4 tsp cinnamon
- 1/4 tsp dry dill
Top with
- 1/3 cup cheese of choice- feta cheese, goat cheese, or farmer’s cheese
- 1/4 cup chopped pistachios
- 1 tbsp honey
- Microgreens or chopped parsley
Directions
- Preheat the oven to 400 F
- In a mixing bowl, toss the sliced carrots with the olive oil and spices then transfer them to a parchment lined sheet-pan
- Roast for 35-40 minutes, flipping halfway through
- Once fork tender, transfer to a serving plate and drizzle with a tbsp of honey, chopped pistachios, crumbled cheese, and microgreens or chopped parsley
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