Roasted Rainbow Carrots with Lemon-Mint Yogurt
Sweet, caramelized carrots lie atop rich, decadent Greek yogurt scented with lemon, cumin, and sumac.
Roasted Carrots
- 2 pounds (a little less than 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 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 (27g) chopped herbs of your choice (parsley, cilantro, mint, chives)
- Maldon finishing salt
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.