CUMIN ROASTED CARROTS WITH YOGURT SAUCE
Elevate oven-roasted carrots with a cumin spice blend, and serve them with a tangy, creamy yogurt sauce, all topped with pomegranate arils, pecans, green onion, and fresh parsley or cilantro. It's a flavorful side dish that is loaded with texture - everyone will love it!
Provided by Becca Mills
Categories Side Dish
Time 25m
Number Of Ingredients 15
Steps:
- Carrots: Preheat the oven to 425°F. Wash and peel carrots as needed, trimming any excess tops off. Roast the carrots whole, or if they are thick, chop them into equally sized pieces, around 3 inches. Drizzle with olive oil and toss with spices until coated. Spread evenly across a baking sheet. Cook for 7-10 minutes, toss, and cook for an additional 7-10 minutes until caramelized and tender. Cook time will vary depending on the thickness of your carrots.
- Yogurt Sauce: while the carrots are cooking, in a small bowl combine yogurt, lemon juice, honey, and a pinch of salt, to taste. Spread on a serving platter or reserve to drizzle on top of the carrots.
- Assembly: once the carrots are cooked, layer them on top of the yogurt or add them to a serving tray. Top with pomegranate, pecans, green onion, and parsley/cilantro. Drizzle with yogurt sauce if you didn't spread it on the tray.
Nutrition Facts : Calories 164 kcal, Carbohydrate 17 g, Protein 5 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 92 mg, Fiber 5 g, Sugar 10 g, UnsaturatedFat 7 g, ServingSize 1 serving
CUMIN YOGURT SAUCE
Steps:
- In a small bowl, combine yogurt and cumin; season with salt and pepper.
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