Saturday, March 28, 2015

Roasted carrot fennel salad with zaatar

For when you accidentally keep buying carrots when you already have so. many. carrots...

Roasted carrot fennel salad with zaatar

1 Tbs walnut or canola oil
1 lb carrots, cut into bite size pieces
sea salt to taste
1 bulb fennel, sliced thin
1 tsp zaatar seasoning
1 ounce goat cheese

1. Heat oil in saute pan over medium high heat. Add carrots and cook 20-30 minutes, stirring occasionally. You want a nice brown caramelization. Season with sea salt and remove from heat. Allow to cool for 5 minutes. 

2. Add fennel to carrots. Add zaatar and toss to combine. Serve with goat cheese.