Roasted Carrots with spiced yogurt

Eyeswoon Kitchen

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  • Ingredients

      • 10 carrots, washed
      • Olive oil
      • Salt + pepper
      • 1-2 tablespoon honey for drizzling
      • 2 tablespoons hazelnuts toasted and roughly chopped
      • 1/4 cup parsley roughly chopped, plus more for garnish
      • 1 clove of garlic, smashed + minced
      • 1/3 heaping cup greek yogurt
      • 1/4 teaspoon sumac or smoked paprika
        (if you want more heat, add more to taste)
  • The Prep

      • Preheat the oven to 350°F.
      • Remove the tops of the carrots, place them onto a sheet pan, and drizzle with some olive oil. Toss the carrots to coat, and season with salt, pepper + a drizzle op honey.
      • Place into the oven for 30 minutes, then flip the carrots over and return to the oven for 10-15 minutes until slightly wrinkled with darkened edges.
      • Meanwhile toast the hazelnut in a small, dry frying pan until they are golden brown: this will only take a few minutes. Immediately plan in a kitchen towel and rub together to allow the skins to peel away. Roughly chop.
      • In a bowl, stir together the parsley, garlic, yogurt, and spice.
      • Place the roasted carrots onto a serving dish and layer on the yogurt dressing.
      • To finish, sprinkle the hazelnuts and chopped parsley and a touch more sumac.