Roasted Carrots With Parsley Yogurt Recipes

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CUMIN-ROASTED CARROTS WITH GREEK YOGURT



Cumin-Roasted Carrots with Greek Yogurt image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h

Yield 4 to 6 Servings

Number Of Ingredients 6

2 pounds small carrots (about 20 carrots), peeled
1½ tablespoons extra-virgin olive oil
½ teaspoon ground cumin
1 teaspoon kosher salt
¼ cup parsley leaves, roughly chopped
¼ cup Greek yogurt

Steps:

  • 1. Preheat the oven to 400°F. Place the carrots on a baking sheet and drizzle with the oil. Sprinkle with the cumin and salt and toss well. Spread out in a single layer on the baking sheet and roast until tender, about 40 minutes, shaking pan halfway through the cooking time.
  • 2. Place the carrots on a platter, sprinkle with the parsley and top with the yogurt.

ROASTED CARROTS WITH PARSLEY YOGURT



Roasted Carrots with Parsley Yogurt image

Parsley-and-mint-pureed yogurt offers a creamy counterpoint to roasted carrots. To make a light side that's packed with flavor, finish with a crumble of briny feta.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 1h

Number Of Ingredients 8

1 1/2 pounds thin carrots, peeled, halved lengthwise if large
5 tablespoons extra-virgin olive oil, plus more for serving
Coarse salt
1/3 cup coarsely chopped fresh flat-leaf parsley, plus whole leaves for serving (optional)
2 tablespoons coarsely chopped fresh mint, plus whole small leaves for serving (optional)
2 teaspoons fresh lemon juice
3/4 cup plain Greek yogurt
1/3 cup crumbled feta

Steps:

  • Preheat oven to 450 degrees. On a rimmed baking sheet, toss carrots with 2 tablespoons oil; season with salt. Roast, stirring once, until tender and beginning to brown, 20 to 25 minutes; let cool completely.
  • Process remaining 3 tablespoons oil, parsley, mint, lemon juice, and 1/2 teaspoon salt to a fine paste in a food processor. Add yogurt and puree. Spread yogurt sauce on a platter; top with carrots. Sprinkle with feta and drizzle with oil. Sprinkle with whole herbs; serve.

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