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.