Preparation

Solo cooking doesn't mean skimping on presentation. This recipe proves that one humble carrot can look like it belongs in a modern Mediterranean restaurant when you give it the attention it deserves.

Roasting a carrot whole concentrates its natural sugars into something almost candy-like, while the harissa-honey glaze adds layers of smoky heat and floral sweetness. It's vegetable-forward cooking that never feels like a compromise.

Preparation

1. Preheat oven to 400°F (200°C). Peel the carrot but keep it whole. If it's very thick, you can halve it lengthwise.
2. Place carrot on a small baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, turning once halfway through, until tender and caramelized.
3. While carrot roasts, make the whipped feta by combining feta, yogurt, and lemon juice in a small food processor or blender. Blend until smooth and creamy. Taste and adjust seasoning.
4. In a small bowl, mix harissa and honey together.
5. Toast cumin seeds in a dry pan for 1 minute until fragrant.
6. When carrot is done, brush it generously with the harissa-honey mixture and return to oven for 3-4 minutes to glaze.
7. Spread whipped feta on a plate. Place the glazed carrot on top. Scatter with pistachios, torn mint leaves, and toasted cumin seeds.