Can I just say, this was one of the best-est dishes I’ve eaten of late. I feel like I’d like to devour that entire platter. What is it? Multi-colored carrots roasted, then tossed with a unique kind of dressing that contains raisins, hazelnuts and thyme. It’s serve with Greek yogurt and sumac flecked pita chips (at left on the platter).
Some weeks ago I attended a cooking class where this was prepared. I took pictures, but they didn’t come out all that well, so lo, and behold, another blogger, Adde of thisishowicook.com made this lovely dish and kindly has let me share HER photo she took when she made it. I’ll be making this sometime soon, then I’ll take my own photos. Thanks, Adde.
This masterpiece isn’t hard. But it does take a bit of time to do – the carrots need to be prepped (easy) then tossed with oil and spices and they’re roasted for about 30 minutes. Also not hard, but then you want to make the pita chips slathered with some oil and peppered with sumac and baked/toasted in the oven for 12-15 minutes. Then, the mixture you eventually toss with the carrots must be prepped – raisins, nuts, thyme, sumac cooked in a bit of butter. Once the carrots are done, you toss them with this raisin mixture and you platter them. Now, I think Adde did it according to the original Sunset recipe – yogurt on the bottom, then the carrots and pita chips. Our instructor put the carrots down first, then plopped Greek yogurt on top. Your choice as to how you do it.
What I will tell you for sure – this dish is off the charts. The carrots become soft and succulent and take on such a lovely sweetness from the caramelization going on during the roasting. The combo of raisins and hazelnuts is brilliant – I’d never have put those two together, nor combine them with carrots! Then you complement them with the yogurt and pita chips. Oh yum.
This can be served as an appetizer, using the sumac pita chips as your scoop, but it would be best to have small plates and forks as the carrots might be a bit difficult to eat. Or, in the class I attended, the chef served it as a side dish with chicken, which was also very lovely.
What’s GOOD: Oh my gosh. I just couldn’t get enough of this – probably it’s the sugar/sweet taste of the carrots, but complemented by the raisins and hazelnuts just makes this dish unctuous.
What’s NOT: well, you can’t throw this together in 30 minutes – it takes a bit longer. Hopefully you have hazelnuts on hand, and Greek yogurt AND the sumac. And pita bread rounds and multi-colored carrots. For me, this will require a special trip to the grocery store to make sure I have everything.
* Exported from MasterCook *
Roasted Carrot Platter
Recipe By: Sunset Magazine, 12/2014
Serving Size: 8
5 tablespoons olive oil — divided
1 teaspoon kosher salt — divided
2 1/2 teaspoons ground sumac — divided
4 pita bread rounds — 6″ across
Zest of 1/2 lemon
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 pound carrots — medium sized, peeled and sliced diagonally 1/4″ thick and 2 to 3″ long
2 tablespoons butter
1/4 cup golden raisins
1/2 cup hazelnuts — very coarsely chopped roasted
1 teaspoon fresh thyme leaves — divided (fresh)
1 1/2 cups Greek yogurt, full-fat
1 tablespoon flat-leaf parsley — coarsely chopped
NOTES: Buy the multi-colored carrots if you can find them – they make for a beautiful platter.
1. Preheat oven to 350°. In a medium bowl, combine 3 tbsp. oil, 1/4 tsp. salt, and 1 tsp. sumac. Cut pitas in half and split them horizontally. Brush all over with sumac oil. Stack, cut into 4 wedges, and arrange on 2 rimmed baking sheets.
2. Bake pita chips, turning once, until deep golden and crisp, 12 to 15 minutes. Let cool.
3. Increase oven to 450°. In bowl used for pita oil, combine 1/2 tsp. salt, 1 tsp. sumac, the lemon zest, coriander, cumin, and remaining 2 tbsp. oil. Add carrots; toss to coat. Spread evenly on 1 rimmed baking sheet. Roast carrots, stirring once, until browned at edges, 15 to 18 minutes. Let cool.
4. Cook butter in a medium frying pan over medium-low heat, stirring occasionally, until browned, 5 to 8 minutes. All at once, add raisins, hazelnuts, 1/2 tsp. thyme, and remaining 1/2 tsp. sumac. Cook, stirring, until raisins puff, 45 to 60 seconds. Let cool.
5. In a bowl, combine yogurt, 1/4 tsp. salt, and remaining 1/2 tsp. thyme.
6. Spread yogurt on a platter. In another bowl, toss carrots with nut mixture and parsley. Spoon over yogurt and serve with chips. Add more salt to taste. Or, alternately, spread the carrots on the platter and then spoon the yogurt on top, sprinkling a little zaatar on top, and surrounding the edges with the zaatar pita chips you’ve made.
Make ahead: Through step 5, up to 5 hours; chill yogurt and carrots separately. Bring carrots to room temperature, about 1 1/4 hours, before continuing.
Per Serving: 332 Calories; 21g Fat (56.1% calories from fat); 6g Protein; 30g Carbohydrate; 3g Dietary Fiber; 25mg Cholesterol; 568mg Sodium.