Slow-Roasted Carrots with Grilled Halloumi

Chef Jason Stratton shares his recipe for sweet carrots and salty cheese

If you're at rooftop hangout Mbar in Seattle, you're probably there for the unparalleled views of Downtown, the Olympic Mountain range and Lake Union. Or maybe you're there for the communal fire pits and happy hour-ready high-rise tables. But you'd be missing out if you didn't stay for Top Chef alum Jason Stratton's slow-roasted carrots.

The sweet roots are rounded out with crumbled pistachios, a pomegranate-date syrup and salty halloumi. And about that cheese: The first rule of halloumi is testing out its squeakiness; if it squeaks, it's been grilled to perfection. 

To learn more, read "Northwest Ordinance."

Recipe adapted from Jason Stratton, Mbar, Seattle, WA

Slow-Roasted Carrots With Grilled Halloumi
5 from 38 ratings
Learn how to make the roast carrots with halloumi from Top Chef alum Jason Stratton's rooftop bar, Mbar, in Seattle.
Prep Time
15
minutes
Cook Time
1.58
hours
Servings
6
to 8 servings
Total time: 1.83 hours
Ingredients
  • 2 pounds young multicolored carrots, scrubbed well and trimmed of greens
  • Olive oil
  • Salt, to taste
  • 2 pounds halloumi, cut into ½-inch slices
  • 1 tablespoon pomegranate molasses
  • 1 tablespoon date molasses
  • ¼ cup shelled pistachios, lightly roasted
  • 1 cup mixed herbs (such as Italian parsley, mint and dill), leaves only
Directions
  1. Preheat the oven to 275°. Toss the carrots in a liberal amount of olive oil and season with salt. On a baking sheet, spread the carrots in a single layer and roast until very tender, about an hour to an hour and a half, depending on the thickness of the carrots.
  2. When the carrots are finished roasting, heat a cast-iron skillet over medium heat. Drizzle each slice of halloumi with olive oil and sear in the pan in batches to achieve an even brown crust, about 1½ minutes.
  3. Place the halloumi on a plate and evenly distribute the carrots on top. Drizzle with the pomegranate molasses and date molasses. Sprinkle the plates with the pistachios and scatter the herbs over the carrots and halloumi. Serve immediately.
Nutrition
Calories per Serving 427
Total Fat 29.8 g
Saturated Fat 17.8 g
Trans Fat 0.0 g
Cholesterol 100.9 mg
Total Carbohydrates 23.9 g
Dietary Fiber 5.6 g
Total Sugars 14.3 g
Sodium 1,123.1 mg
Protein 18.4 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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