Tea Towel

The fresh mint is a nice twist in this recipe, but if you can’t find it flat-leaf parsley will do.

Solar Roasted Carrots with Mint

(adapted for the Sun Oven from Not Your Mother’s Casseroles by Faith Durand)


2 pounds carrots, peeled and cut into chunks

1/2 cup olive oil, divided

Zest and juice of 2 lemons

1/8 to 1/2 teaspoon red pepper flakes

1/2 teaspoon salt

4 ounces feta cheese, crumbled

1/4 cup fresh mint leaves, chopped


Set Sun Oven out to preheat.

In a large bowl, toss the carrots with 1/4 cup of the olive oil, the lemon zest (save the juice for later), the red pepper flakes, and the salt. Spread the carrots out in a baking pan. Cover the pan with a second baking pan or aluminum foil and a dark tea towel. Transfer to the Sun Oven and bake until the carrots are tender, 1 to 1 1/2 hours. Remove the cover and sprinkle the cheese over the carrots. Continue cooking, uncovered until the cheese blends in, 15 to 20 more minutes. In a small bowl, whisk together the remaining 1/4 cup oil, lemon juice, and mint leaves. Toss with the carrots and serve.

Makes 4 to 6 servings.


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