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Feed Me Friday: Sumac Roasted Carrots

by Alison Landolt

Today’s #FeedMeFriday recipe is easy-peasy-lemon-squeezey--except there’s no lemon. Instead, this dish gets a bright pop of citrus flavor from ground sumac!

Sumac, made from dried, ground berries of the sumac bush, has a tangy, lemony flavor, but it is less pungent than its acidic counterpart. This anti-inflammatory spice, a common element of Middle Eastern and Mediterranean cooking, is rich in antioxidants! It pairs well with fresh or roasted vegetables, grilled meats, fish, and even in salad dressings. Use it as a garnish right before serving to add bold color and mild acidity.

Sumac Roasted Carrots

1 pound carrots

1 ½ tablespoon olive oil

½ tsp ground sumac berries

½ tsp ground marjoram (you could also use thyme)

Salt and pepper to taste (about ¼ tsp each)

Preheat oven to 400 degrees F.

Combine all ingredients in a bowl, mixing to evenly coat carrots with spices and oil.

Spread carrots on a baking sheet and roast for 30 minutes, tossing half way through.

Remove from the oven and add another dash of sumac overtop. Enjoy!

Alison Landolt is an EFHou cofounder.

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