Introduce your family to a delicious new oven roasted carrots side dish this holiday season when you serve Sumac Roasted Carrots with walnuts!
Can you believe it is time to start thinking of Thanksgiving? We are hosting a larger group than usual at our house and it includes two vegetarians. That means I will definitely be upping the amount of vegetable options on our table.
We’ll still have the standard options like sweet potato casserole and mashed potatoes, but I will also add in some more unique items like Sumac Roasted Carrots with Walnuts.
I discovered sumac last year when I was looking for turkey recipes. I always brine my turkey but then I like to try out new flavor combinations when roasting it. The one I used {and LOVED} had sumac in it.
What is sumac? Sumac is a Middle Eastern spice that tangy, lemon flavor that is less tart than lemon juice. It is found in a lot of Middle Easter markets but I had to buy it online last year. Of course, when I buy a specialty ingredient like that, I definitely look for other ways to use it so it doesn’t go to waste.
This Sumac Roasted Carrots with Walnuts recipe will tell you exactly how to cook carrots in a simple yet delicious way!
For a smaller group, I would go with full carrots that just have the tops trimmed. I just love the way they look on a serving plate.
For a large group, it would probably be easier to do carrot sticks as I’ve called for in this recipe. Of course, if you want to avoid chopping all together, go with baby carrots.
What are some of your favorite Thanksgiving recipes? Do you try to reuse specialty ingredients in multiple recipes?
If you love Sumac Roasted Carrots with Walnuts, you’ll love these other baked carrot recipes:
Essential Items for this Recipe:
- 6 Carrots cut into sticks
- 1 tbsp Olive Oil
- 1 tsp Salt
- 1/4 tsp Pepper
- 1 tbsp Sumac
- 1/2 cup Chopped Walnuts
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Preheat oven to 425 degrees. Line a rimmed baking sheet with foil.
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Toss carrots with olive oil and spread evenly on baking sheet. Season with salt, pepper and sumac.
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Roast in oven for 10-15 minutes or until carrots are softened. Top with chopped walnuts before serving.
Hello Shannah,
I have loved the taste of sumac berries since I was a young boy on the farm. I have not seen too many recipes that use it. The carrots look fantastic… I will make this soon.
Wish you all the best,
Jim
I was not familiar with sumac until last year. Now, I love it. Thanks for stopping by.
Shannah,
I had not seen it being sold in retail stores (actually, online) until last year as well. Where do you get yours?… my source closed up. I used to pick the berries from the plant and hold them in my mouth until the taste was gone… I may have been 9 or 10 years old. Nice to connect here. Let me know where you get your sumac from. Thanks.
Jim
I haven’t found it in retail stores either. I typically order mine from Amazon or Penzey’s spices.
Thanks… I’ll check those sites.
I love sumac – but I’ve never tried it on veggies! Thanks for sharing on the What’s for Dinner link up and don’t forget to leave a comment at the party – Next week’s features that also leave a comment get pinned, yummed and tweeted!
I love carrots, and this recipes sounds and looks delicious. Thanks for sharing on Sunday’s Best.
Yummy! Thanks for joining the #InspirationSpotlight party. Shared