Maple Za’atar Carrots
In this recipe, Jeremy Scheck – @Scheckeats has taken the humble carrot 🥕and elevated it practically to the level of an exotic mushroom 🍄! This recipe comes together in about 15 minutes, is cooked right on the stovetop and, in my humble opinion, is suitable for anything from a weeknight dinner for the fam or the… queen 👸-seriously! It’s so EASY and there’s no faff (as they say here in GB -Hopefully I’ve used it correctly 🤪.)!! It works in any season and for any holiday -think Easter… Passover… -just add a main course.
- 7 or 8 medium carrots (about 1 ½ pounds/700 grams), sliced in half or quarters the long way (I like to get the carrots with the tops on them because I think having that little bit of green is pretty, but that’s totally optional)
- 1 ½ – 2 tablespoons avocado oil (or other high heat neutral oil like sunflower or vegetable oil)
- 2 tablespoons maple syrup (or honey)
- 2 tablespoons za’atar
- ½ teaspoon red pepper flakes, to taste (optional) As a rough guide, we like spicy food, and I use about ½ teaspoon.
- ¼ teaspoon sea salt (or more) and freshly ground black pepper, to taste
- 1 tablespoon vinegar (white balsamic or apple cider preferred)
- Chopped fresh parsley, fresh coriander/cilantro, or dill (any combination is good to taste)
- In a small bowl, mix together the za’atar, red pepper flakes (if using), salt, and a few grinds of freshly black pepper.
- Put the oil in a large pan on medium-high heat. (Ideally you want the carrots to sit in one layer in the pan and not be stacked on eachother.) Give the pan a minute or 2 to get really hot. You want to get a nice sizzle and some good browning on the carrots when you put them in. When the pan is hot, add the carrots and give them a toss to coat a bit with the oil. Let them cook (without tossing them) for about 3 minutes. Give them another toss to brown the places that haven’t cooked yet, and again, just let them cook for another 3 minutes without touching them.
- Add in the maple syrup, za’atar, salt, and red pepper flakes. Give everything a toss and let the carrots cook for about 2 more minutes. Turn off the heat, add the vinegar, and toss once more.
- Top with the freshly chopped herbs and serve immediately.