The carrots in my veg box are magical and deserve a starring role in a dish. Often I make shredded carrot salad. This is an easy roasted carrot salad with couscous that is nice and easy from Clare Thomson:
I made a few alterations, but it is basically the same. Here is what I did.
Slice 4 or 5 carrots mostly thinly with a mandolin or a knife, if you are skilled (I use a mandolin). Toss with some olive oil, a tsp of cumin, a tsp of ground coriander, salt, and pepper and toss in a hot oven (210c/400f) for about 15 mins. Boil about a cup or so of giant couscous or orzo, cook, and drain leaving a tiny bit of pasta water.
Make a dressing in another bowl using some olive oil (maybe 1/3 c), zest and juice of a lemon, 2 tsp of ground sumac, 2 tsps of z’taar, tsp of honey, and some Aleppo pepper. Toss that into warm drained couscous, mix around and add roasted carrots. Mix, and add handfuls of chopped herbs. I used coriander, mint, and parsley. Check seasoning and adjust to taste. This would also be nice with chopped nuts and non-dairy/dairy feta.
adventures with my veg box 