Carrots With Feta and Dill

I’ll keep it short and sweet, salty and fresh today, to reflect the flavor of these carrots. While they’re not the greatest thing to ever come out of my kitchen, they’re easy, a welcome addition to a weeknight dinner when you’re not much inclined to do anything other than sit on the couch reading The Hunger Games.*

In reality, Mili and I made these carrots with feta and dill as a part of our Moroccan meal. While the spices we used to flavor the carrots — cinnamon, coriander, cumin and a pinch of cayenne — were similar to the spices we used with the pork chops, the finishing touches were all Greek: feta and dill, a beloved combination in my kitchen. The end result is the best kind of side dish: simple, full of flavor and delicious both when paired with a main dish and on its own.

*After being told for years and months and weeks that I should be reading The Hunger Games, I finally broke down and read all three. I thought the first one was pretty gripping, but by the end, I was kind of reading to finish the series. Somehow, I could not care less about the love story … I think this means I’m growing up and no longer interested in Young Adult novels. Tres sad.

Carrots With Feta and Dill

– 1 tablespoon olive oil

– 8 ounces baby carrots (or you can use regular carrots — peel them and cut them into 3-inch sticks)

– 1 teaspoon cinnamon

– 1 teaspoon cumin

– 1 teaspoon coriander

– pinch of cayenne

– 1 tablespoon fresh dill, chopped

– 2 ounces crumbled feta

1) Heat the olive oil on medium-low in an 8-inch skillet. Add the carrots and cover, cooking for 12-15 minutes and checking/tossing the carrots from time to time.

2) Uncover the carrots and cook for an additional 5-10 minutes, until they have softened slightly but still retain a slight crunch. Remove from the heat and toss the carrots with the dill and feta. Serve immediately.