In Char’s Kitchen Season 2 – Episode #2: Carrots Two Ways

Roasted Carrots with Feta & Mint

A simple, delicious and good-for-you side dish!!

2 lbs (900 g) carrots, well washed and cut in thick matchstick pieces

2 tsp (10 mL) vegetable oil

hefty pinch salt and pepper

2 tsp (10 mL) each; minced garlic and ginger

1/2 cup (125 mL) crumbled feta cheese

1/2 cup (125 mL) chopped fresh mint

1/4 cup (60 mL) green pumpkin seeds

quality olive oil

Preheat oven to 400 F (200 C). Toss carrots with oil, salt and pepper. Place on a large baking sheet lined with parchment paper. Bake in center of oven for about 30 minutes or until carrots are evenly golden. Toss once during baking. Remove from oven and cool slightly. Toss carrots with garlic and ginger (I toss right on the baking sheet). Place on a serving platter and garnish evenly with feta, mint, pumpkin seeds and drizzle of olive oil.

Roasted Carrot & White Bean Dip

Up your fibre game with a nutrient dense and flavourful dip!!

1 (540 mL) can white kidney beans, drained and rinsed

1 lb. (500 mL) roasted carrots (half of the above recipe) *or use a variety of leftover grilled vegetables: roasted red peppers, onions, zucchini (about 1 cup 250 mL) roasted veg

zest and juice of one lime

1/4 cup (60 mL) quality olive oil

2 cloves minced garlic *or to taste

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) pepper

Garnish:

1/4 cup (60 mL) *approx* each; chopped fresh mint and dried cherries

drizzle of quality olive oil

hefty pinch chili flakes

Place beans in bowl of food processor fitted with a metal blade. Pulse until roughly chopped. Add remaining ingredients and pulse until well combined – scrapping down sides of bowl when needed. Place dip on a serving platter (or in bowl) and garnish with chopped mint, dried cherries, drizzle of olive oil and pinch of chili flakes.