Best Roast Carrot with Grilled Halloumi Side Recipe | Tasting Table
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
Instructions
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