By roasting carrots at a high temp you get that good caramelized flavor and those crispy edges I fantasize about. This recipe is so easy and rewarding, and makes you feel like you’re at a fine dining establishment. We love these as a side with roasted chicken, or even as a salad before dinner. They are also the perfect compliment to middle eastern themed dishes.
INGREDIENTS
1lb carrots, scrubbed, tops trimmed to 1/2in
3 tbsp olive oil
1/2 tbsp ground turmeric (if you have fresh even better! use 1 tbsp)
2 tsp cumin
2 tsp mustard seed or fennel seed (very different flavor profiles but fun to mix it up!)
kosher salt & pepper to taste
3/4 cup greek yogurt
1 garlic clove, minced
2 tbsp fresh lemon juice
2 tbsp fresh herbs like dill, mint or rosemary, minced
1 cup arugula (or any other spicy green) (optional)
1. Preheat oven to 450 degrees.
2. If using large carrots, half them lengthwise. Toss carrots in olive oil, turmeric, cumin, seeds, salt & pepper. until evenly coated. Lay them out on a roasting pan along with any of the extra oil mixture.
3. Roast for 20-25 minutes depending on carrot size. (Longer for larger, shorter for smaller )
4. While carrots are roasting, in a small-medium sized bowl, combine the yogurt, garlic, lemon juice and herbs.
5. Smear the yogurt onto a plate using the back of a large spoon.
6. When carrots are done, lay them on top of the yogurt along with any of the extra seeds and oil. Top with the arugula.
7. Enjoy!