Best Roast Carrot with Grilled Halloumi Side Recipe | Tasting Table
Prep Time:
15 minutes
Cook Time:
1 hour, 35 minutes
Servings:
6 to 8 servings
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.