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.
