Roasted Rainbow Carrots with Lemon-Mint Yogurt
Sweet, caramelized carrots lie atop rich, decadent Greek yogurt scented with lemon, cumin, and sumac.
Ingredients
Roasted Carrots
- 2 pounds (just under 1 kilo) fresh rainbow carrots cut in half lengthwise if small and in quarters if large
- ¼ cup (60mL) olive oil
- ½ teaspoon cumin seeds lightly toasted in a dry pan
- ¼ teaspoon kosher salt
- Several sprigs fresh thyme
Yogurt base
- 1 ½ cups (340g) full-fat Greek yogurt (I only use Fage)
- 1 medium clove garlic minced
- 1 tablespoon olive oil
- Juice of ½ lemon
- ¼ teaspoon kosher salt
- 10 leaves fresh mint thinly sliced (chiffonade)
Vinaigrette
- Juice of ½ lemon
- 2 teaspoons pomegranate molasses or silan (date syrup)
- 1 teaspoon Champagne vinegar
- ¼ teaspoon kosher salt
- ¼ teaspoon ground sumac
- ¼ cup (60mL) olive oil
Garnish
- ⅓ cup (40g) chopped pistachios toasted briefly in a dry skillet
- 1 large handful (25g) chopped herbs of your choice (parsley, cilantro, mint, chives)
- Maldon salt
Step by Step Instructions
For the carrots:
- Preheat oven to 425°F (220°C).Line a sheet pan with foil. Add carrots, and drizzle olive oil over. Sprinkle with cumin seeds, kosher salt, and thyme springs, and toss to combine.
- Roast for 30-35 minutes, turning once, until caramelized and tender (they should still have a little bite to them).Set aside to cool.
For the yogurt and vinaigrette:
- In a medium bowl, combine the ingredients for the yogurt base, and set aside.In a separate bowl, combine the lemon, pomegranate molasses or silan, salt, and sumac. Drizzle in the olive oil to emulsify, and set aside.
To serve:
- Spread the yogurt over a medium platter (it should be spread thickly across the platter) and top with the carrots and thyme.
- Drizzle the vinaigrette over the carrots, and garnish with pistachios, fresh herbs, Maldon salt, and a little more olive oil.
