Best Roast Carrot With Grilled Halloumi Side Recipe
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
Learn how to make the roast carrots with halloumi from Top Chef alum Jason Stratton's rooftop bar, Mbar, in Seattle.
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
- 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.
- 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.
- 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 |
