Smashed Carrots With Feta and Mint Recipe (2024)

FYI. Photo shows fresh dill But it is not included in the recipe.

I think that may be carrot greens used as garnish.

"Food stylists" at it again. This profession should be banned. Time and again they produce pictures that don't follow the recipe, juts because they "look better."

I skipped roasting the carrots with garlic in oil and just boiled them. Followed the receipe, added bit of butter, lots of feta and lots of mint. Delicious.

This reminds me of a Moro recipe by Sam and Sam Clarke. We served it woth pits breads as part of a tapas. What a perfect time of year to make this...a brightening salve of flavour on a drizzly November day.

Made this tonight! I added lime zest and a squeeze of lime and I thought it was a nice addition.

This is an excellent side dish. The only modifications I think would help are the following: 1. Sautee the carrots for 3 -5 minutes before adding the garlic and red pepper flakes (if using--I think they are a good addition).2. When cooking the carrots covered, increase the heat to medium and increase the cook time to 15 minutes. 3. A squeeze of limes juice and some zest (or any citrus you have on hand), as others suggest, really brightens up this dish.

Made this the other night and it's delicious! I added some toasted pine nuts which gave nice texture. Great recipe.

I mashed the carrots more than suggested, added a 1/4 tsp of red pepper flakes and served it as a dip at room temperature. Everyone loved it.I would also second the banning of food stylists in this column. I am an amateur cook and a picture often helps me understand the instructions in the recipe.If a photograph is needed have the author of the recipe take it after preparing the dish.

I think I would add a good squeeze of lime juice with the mint and feta at the end - it was good as written, but a little bright citrus might take it over the top for me.

This recipe was super easy to make and really delicious. I think it is company worthy. I followed the directions exactly and it turned out great.

Share: I cook the carrots in chicken stock instead of water, cottage cheese, which I always have around instead of feta and lemon instead of lime. Delicious and even more nutritious!

amazing flavors and balance - add lemon or lime! and so easy! even a beginner can make this terrific dish.

Added kalamata olives — excellent!

That's definitely dill. I wonder if it improves the dish? And I agree. When I see a photo with an ingredient not listed in the recipe, I always need to check to see if I missed it. It's frustrating. Food Stylists, follow the recipe like we do!

I make a lot of the recipes listed in New York Times cooking. Often times they are overly complex - but, an experienced cook can figure out short cuts along the way. This recipe was straightforward simple and delicious.

a simple, and very delicious, easy dish. Thanks for suggestion to add nuts (I used walnuts) for a bit of crunch. WINNER!

The photo shows pieces of mint, people!

A delicious recipe and versatile. My carrots from the garden are sweet and scrumptious! A keeper!

Michael liked it. Cooked longer than it said (maybe my carrots were too large?). Added hazelnuts.

Great weeknight recipe for anyone overwhelmed by mint in their gardens. I used baby carrots, did not fully cook them and used a potato masker to break them up but not turn them to mush. Easy and delicious!

Served this with chicken thighs tonight and subbed chicken broth for the water. It was a big hit and will be in regular rotation..

Very nice, very easy riff on carrots. Just makes dinner a lot more interesting.

Made this for Thanksgiving two years ago and now it's requested by friends for holiday potlucks. A good make-ahead dish, easily assembled at the last minute.

Wonderful...add more garlic and more mint

This recipe was wonderful, and on top of that, easy to make. I added thyme instead of mint and thought it was a great substitute.