Carrots with Pistachios and Sumac
- 4 large carrots, peeled
- Kosher salt
- 1/4 cup plus 2 tablespoons olive oil
- 1/4 cup shelled, raw pistachios
- 4 ounces Bulgarian feta, packed in brine (brine reserved)
- 1 tablespoon chopped mint
- 1 tablespoon chopped parsley
- Juice of 1 lemon
- 2 tablespoons ground sumac
- Preheat the oven to 450 degrees . Cut the carrots at an angle starting from one end, then rotate a half turn to cut at an angle again, creating triangle-shaped pieces. Place carrots in a medium bowl, season generously with salt, add 2 tablespoons olive oil, and toss to coat. Transfer to a baking sheet and roast until carrots are lightly caramelized but still firm, 8 to 12 minutes.
- In a small skillet, toast the pistachios on low heat until fragrant but still green, about 5 minutes. Pulse in a food processor until coarsely chopped, then stream in 2 tablespoons olive oil and process until combined. Transfer pistachio oil to a bowl, then clean the food processor.
- Crumble feta into the food processor and blend about 5 seconds. Stream in about 2 tablespoons of reserved feta brine and process until cheese is smooth and spreadable.
- Spread whipped feta on a serving platter. Toss carrots with mint, parsley, remaining 2 tablespoons olive oil, lemon juice, and sumac. Season with additional salt to taste. Place carrots on top of feta, spoon pistachio oil over them, and serve.
Per serving: 327 kcal cal., 30 g fat (7.5 g sat. fat), 444 mg sodium, 3 g fiber, 6 g pro.. Percent Daily Values are based on a 2,000 calorie diet