Sumac Roasted Carrots

From Chef Lancelot Monteiro, Cilantro Restaurant

2018 May/Jun


  • 4 carrots
  • 125 ml (1/2 cup) 35% cream
  • 3 T. butter
  • 2 sprigs fresh thyme
  • 1 T. sumac powder*
  • 2 T. champagne vinegar
  • 1 T. honey
  • 1 T. olive oil
  • salt and pepper (to taste)


Preheat oven to 400°F.

Cut and peel carrots to have a pointy end. Melt the butter and stir in cream in a small pot; remove from heat.

In a large mixing bowl, toss the carrots with salt, pepper and sumac spice. Add the cream, fresh thyme, champagne vinegar, honey and olive oil. Place contents in a large roasting pan and cover with aluminum foil. Bake in oven for 30 minutes, then take off the foil and stir.

Bake for an additional 10 minutes.

*Find sumac at The Silk Road Spice Merchant, Dalbrent Spice Rack and Spiceland.

Serves 4