Spiced Roasted Carrots, Feta, Mint


I am a believer that a great dish is composed of just a few ingredients. The majority of the ingredients I use in my recipes are farm fresh and organic – this makes a difference. I was inspired by this dish because of its colors, ingredients and I was curious about its overall taste – spicy, smokey, sweet, salty and refreshing.

INGREDIENTS (serves 3-4)
10 medium sized organic carrots (you can also use baby carrots)
2 sweet corn on the cob
1 tablespoon cumin
1 tablespoon smoked paprika
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
3 tablespoons extra virgin olive oil
Lemon juice
Crumbled feta



  1. Carrots. Wash, peel, cut carrots into 3-4 inch slices.
  2. Combine carrots, spices, olive oil and mix.
  3. Place carrots on a roasting surface and roast at 400 degrees for 15-20 minutes or until carrots are tender enough to put a fork through. Let cool.
  4. Corn. Peel, wash, steam sweet corn. I discovered that slightly steaming sweet corn brings out a better flavor. Steam for 5 minutes. Let cool. Shave off of cob.


Assemble carrots on a plate and garnish with feta, mint, corn and a touch of lemon juice. The spiced carrots in this dish pair well with the saltiness of the feta, crunch of the sweet corn and the refreshing taste of mint and lemon.



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