Hasselback Carrots
User Reviews
5
Hasselback Carrots
Description
This recipe transforms medium carrots into a visually appealing and flavorful side dish by making narrow slices along each carrot, stopping before cutting through to keep them intact. The spice mix of cumin, smoked paprika, turmeric, fennel seeds, and brown sugar, combined with olive oil and honey, is rubbed into the carrots, enabling the spices to infuse as they roast until tender yet crisp at the edges.
After roasting at 350°F for 25 to 30 minutes, the carrots are finished with crumbled feta cheese and chopped fresh parsley, adding a creamy and herbal contrast. This method preserves the carrot's shape while allowing the flavors to penetrate deeply.
Tips for preparation include using two wooden spoons as a cutting guide to prevent slicing through the carrot, parboiling or skillet charring to speed cooking or add flavor, and adjusting baking time for larger carrots to ensure tenderness.
Ingredients
- 2 lbs carrot peeled, trimmed and cut into 4-inches lengths, medium
- 1/2 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 tablespoon brown sugar
- 1/2 teaspoon Turmeric
- 1/2 teaspoon fennel seeds gently crushed
- 2 tablespoons olive oil
- 1 tablespoon honey or maple syrup
- 1/3 cup feta cheese crumbled
- 1 tablespoon parsley chopped, fresh
Instructions
- Preheat the oven to 350 degrees F.
- Using a very sharp knife, cut small widthways slits into each carrot lengthwise, stopping three-quarters of the way down.
- In a bowl, toss all ingredients except feta and parsley.
- Rub the mixture into the carrots.
- Roast the carrots in the oven for 25 to 30 minutes, until they are crispy on the outside and tender when you pierce them with a fork.
- Sprinkle with the feta and parsley before serving.
Notes
- Use two wooden spoons placed alongside the carrot when slicing to avoid cutting all the way through and keep them intact.
- If no peeler is available, gently scrape carrots with the flat side of a knife to remove the outer layer.
- For larger carrots, add 5 to 10 extra minutes to roasting time for tenderness.
- To speed cooking, parboil carrots for 5 minutes until just tender, then cool before seasoning and roasting.
- Alternatively, cook carrots in a dry skillet over high heat for 10 minutes to add a charred flavor before roasting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Calories | 147kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 7mg | 2% |
| Sodium | 201mg | 8% |
| Potassium | 515mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 25517IU | 510% |
| Vitamin C | 10mg | 11% |
| Calcium | 98mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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