These Sumac Roasted Carrots are a wonderful naturally gluten-free appetizer. The citrus quality of the sumac pairs beautifully with the sweetness of the carrots. The hint of spiciness from the pesto lends itself nicely to the overall flavor of the roasted carrots.
In case you didn’t know, sumac is a spice that is often used in Middle Eastern cuisine. The dried spice comes from fresh clusters of red berries that are grown on bushes that are dried and ground into a fine powder. Dried sumac has a deep crimson color and a lemony tangy flavor.
I have been threatening to do a two week cleanse for quite some time now. The thought of eliminating coffee and dairy is somewhat unsettling but at the same time, I recognize that it is for only two weeks. That’s what I keep telling myself anyway. I have finally made the decision to do it. I will need to plan it out first because I have a few family members coming to visits. So, my plan is to start on the first day of summer. Now all I have to do is find a juicer.
The reason why I want to do this cleanse is to recalibrate my cells and my digestive system by eliminating toxins from the kidneys, intestines, lungs, lymphatic system, and skin. Also to reset all my organs, cleanse my blood; improve my circulation and my complexion.
I plan to do a post on my cleanse including my daily intake schedule. I will be looking forward to this recipe after my cleanse.
This dish pairs best with a crisp white wine like a Sauvignon Blanc from the Marlborough region of New Zealand or a Cava. A light Pinot Noir from Oregon is perfect for a red.
Sumac Roasted Carrots with Roasted Red Pepper Harissa Style Pesto
Ingredients
- 1 Tablespoon Extra Virgin Olive Oil
- 1 1/2 Teaspoons Ground Sumac
- 1/2 Teaspoon Paprika
- 1/4 Teaspoon Red Pepper Flakes
- 1/2 Teaspoon Sea Salt
- 2 Bunches Heirloom Carrots - cut tops down - scrubbed - larger carrots halved lengthwise
- 1 Recipe Roasted Red Pepper Harissa Style Pesto - recipe below
Pesto - This is a whole batch but you can make a half batch if you don't want extra
- 1 Red Bell Pepper – roasted
- 1 Dried Ancho Chilies
- 3 Dried Arbol Chilies - optional adds heat
- 1 Clove Garlic
- 1 Cup Manchego Cheese – finely shredded
- 1 Cup Extra Virgin Olive Oil
- 3/4 Cup Raw Almonds or Walnuts
- 2 Tablespoons Fresh Squeezed Lemon Juice
- ½ teaspoon coriander seeds
- ½ teaspoon cumin seeds
- 1/2 Teaspoon Sea Salt or to taste
Instructions
Bell Pepper
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Roast the peppers on top the stovetop burner over medium-high heat.
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A gas stove works the best but it will work fine on an electric stove.
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Char the peppers on all sides turning with a pair of tongs.
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When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
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Take a paper towel and rub off the char.
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It’s ok to leave a little of the char.
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Slice in half and remove the seeds and stems.
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Dice them and set aside.
Dried Chilies
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In a medium-sized pan, add the dried chilies covered with water and bring to a boil.
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Boil until the chilies are soft. (About 5 minutes)
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Drain, cool and remove the stems and seeds.
Pesto
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Add the coriander seeds, cumin seeds and almonds to a food processor and turn on until it resembles a fine crumb.
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Add the softened chilies and puree.
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Add in everything else and puree. Set aside.
Carrots
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Preheat oven to 400F
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Wash and trim the tops of the carrots off leaving a couple of inches.
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In a small bowl, mix together the sumac, paprika, red pepper flakes and salt.
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Roast for 20-25 minutes or until slightly tender.
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Transfer to a serving dish along with a bowl of the pesto.
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Serve immediately.
Health Benefits:
Bell Peppers are extremely high in vitamin A, which helps to support healthy eyesight especially night vision. It is also very high in vitamin C, which is really important for the skin. They have a good source of the antioxidant mineral manganese and B-complex and vitamin E. They help reduce ‘bad’ cholesterol, helps controls diabetes and helps reduce pain. They have a good amount of fiber. Red peppers are one of the veggies highest in lycopene and have been successfully tested in the prevention of many cancers. Lycopene is a powerful antioxidant, giving many fruits and vegetables their color, especially tomatoes, that are great for the prevention of cancers of the bladder, prostate, cervix and pancreas.
Carrots contain beta-carotene that is then converted into vitamin A in your liver and helps restore vision. They lower the risk of coronary heart disease and are high in antioxidants that help in cancer prevention. They may also help with blood sugar regulation, delay the effects of aging, and improve the immune system.
