- 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)
Recipes
Sides:
Roasted Carrots with spiced yogurt
Eyeswoon Kitchen
Ingredients
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.
