Every time Eric & I find ourselves in Portland, Maine, we do 3 things: get together with my college friend, Tanya; eat lots of lobster in a variety of dishes; and eat at Eric’s favorite restaurant in the Old Port District. Our latest trip there was no exception. Tanya & Dave joined us for an evening of catching up and eating. (We did lots of both, but still could have spent more time together!) During our stay, we enjoyed lots of lobster: steamed lobsters, lobster rolls, lobster bisque, and lobster stew.
And we had a wonderful meal at Fore Street Restaurant. After cocktails, bread from a local bakery, and a mixed greens salad, Eric had steamed mussels for his entrée and I had the fresh-caught halibut featured that night. We split a vegetable side dish. Of course we had dessert, sharing both the hand made chocolates and a vanilla goat cheese cheesecake with blueberry sauce. All the food was well prepared and wonderful, but what we both raved about most afterwards was the cheesecake dessert, (naturally) and (surprisingly) the vegetable side dish. The roasted carrots with a red pepper feta sauce was so inspiring that I started searching for a similar recipe to duplicate it in our own kitchen as soon as we got back home.
Carrots are full of natural sugars and get even sweeter when roasted, as the sugars concentrate and caramelize. Aromatic spices enhance their flavor even more, with the best spices for carrots being warm, sweet, and pungent ones. The accompanying whipped red pepper feta dip in this recipe is also fantastic alongside other vegetables, both steamed and raw or as a dip for pita chips.
Roasted Carrots with Whipped Red Pepper Feta
Roasted Carrots with Whipped Red Pepper Feta (adapted from familystylefood.com) Total Time: 50 minutes, Prep Time: 15 minutes, Cook Time: 35 minutes. Makes: 6- 8 servings
Ingredients:
Roasted Carrots:
- 2 pounds carrots, peeled
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon whole cumin seed
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon freshly ground black pepper
- I teaspoon kosher salt
Whipped Red Pepper Feta Dip:
- 8 ounces feta cheese
- 8 – 9 ounces roasted red bell peppers, (2 peppers) drained and patted dry
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Aleppo pepper
- 1/2 teaspoon smoked paprika
- kosher salt to taste
Instructions:
For the Roasted Carrots: Preheat the oven to 425º F. Arrange the carrots on a large rimmed baking sheet. Drizzle them with the oil and sprinkle with the cumin, red pepper, black pepper, and 1 teaspoon of kosher salt. Roll the carrots around to coat them with oil and the spices.
Roast the carrots until they are tender when pierced, 25 – 35 minutes.
Roast the carrots with oil and seasonings.
Whipped Red Pepper Feta Dip: Add the feta, roasted bell peppers, olive oil, lemon juice, Aleppo pepper, paprika, and salt in the bowl of a food processor and process until the dip is smooth and creamy. Transfer it to a serving bowl.
Combine the sauce ingredients in a food processor.
Serve the carrots on a platter with the dip alongside.
Serve the carrots with the dip.
The Whipped Red Pepper Feta Dip will keep well, refrigerated for up to a week. Bring it to room temperature before serving.
Can’t wait to enjoy more amazing food on our next trip to Portland! ~Linda
Roasted Carrots with Whipped Red Pepper Feta (adapted from familystylefood.com) Total Time: 50 minutes, Prep Time: 15 minutes, Cook Time: 35 minutes. Makes: 6- 8 servings
Ingredients:
Roasted Carrots:
- 2 pounds carrots, peeled
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon whole cumin seed
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon freshly ground black pepper
- I teaspoon kosher salt
Whipped Red Pepper Feta Dip:
- 8 ounces feta cheese
- 8 – 9 ounces roasted red bell peppers, (2 peppers) drained and patted dry
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Aleppo pepper
- 1/2 teaspoon smoked paprika
- kosher salt to taste
Instructions:
For the Roasted Carrots: Preheat the oven to 425º F. Arrange the carrots on a large rimmed baking sheet. Drizzle them with the oil and sprinkle with the cumin, red pepper, black pepper, and 1 teaspoon of kosher salt. Roll the carrots around to coat them with the oil and spices.
Roast the carrots until they are tender when pierced, 25 – 35 minutes.
Whipped Red Pepper Feta Dip: Add the feta, roasted bell peppers, olive oil, lemon juice, Aleppo pepper, paprika, and salt in the bowl of a food processor and process until the dip is smooth and creamy. Transfer it to a serving bowl.
Serve the carrots on a platter with the dip alongside.
The Whipped Red Pepper Feta dip will keep well, refrigerated for up to a week. Bring it to room temperature before serving.