Ever tried cooking with sumac? Sumac comes from the sumac berry and it has a tart taste that is akin to vinegar or lemon. The fun part about cooking with sumac is the beautiful reddish purple hue that it gives to any dish. A great way to start off using sumac in your dishes is to add it to anything you’d add a squeeze of lemon to – just like this maple sumac carrot dish!
Carrots naturally have a hint of sweetness, and when they’re cooked, that sweetness can really come through. Add a hint of maple, soy sauce, and some sumac to add some brightness and you’ve got the perfect side dish of sweet and savory.
If you are enjoying this recipe series, you can check out the previous CSA recipe here:
Psst, some of our Johnson Fitness & Wellness stores are actually CSA pickup locations! We’ve got free totes to carry all of your goodies in. The CSA program that we use is organized by Westridge Organic Produce. To find out more about our local Madison, WI CSA program, you can go here!
Maple Sumac Carrots
- Bunch Carrots
- 1 Tbs Vegetable Oil
- 1 Tsp Maple Syrup
- 1 Tsp Soy Sauce
- 1/4 Cup Walnuts
- 1 Tbs Raisins
- 1 Tsp Sumac
- 1 Tsp Dried Rosemary
- Preheat oven to 350 degrees. Peel carrots and slice vertically. Coat with oil, maple syrup and soy sauce. Spread on a baking sheet lined with parchment paper and bake in oven for 35-40 minutes until soft.
- Toast walnuts in the oven for 10 minutes. Chop and set aside.
- Sprinkle cooked carrots with dried sumac and rosemary, toss to combine. Garnish with toasted walnuts and raisins.