Cumin Roasted Carrots With Greek Yogurt Recipes

ROASTED CARROTS WITH CILANTRO YOGURT AND PEANUTS

Steps:

• Heat oven to 400 degrees. Make the carrots: In a large bowl, toss the carrots with the olive oil. Season well with salt and pepper, add the dried coriander, and toss the mixture to evenly coat. Place the carrots cut-side down on a rimmed baking sheet and roast, flipping about halfway through, until the carrots are golden brown and tender, about 25 to 30 minutes. Allow to cool slightly.
• While the carrots roast, make the cilantro yogurt: In a medium bowl, combine the Greek yogurt, cilantro, ground coriander, lime juice and Aleppo pepper or red-pepper flakes, if using. Stir well to combine and salt to taste.
• Spread the cilantro yogurt on the bottom of a plate or platter and arrange roasted carrots on top. Scatter peanuts and scallions on top, and finish with flaky salt and a squeeze of lime juice, if using.

ROASTED CARROTS WITH TURMERIC AND CUMIN

Steps:

• Preheat the oven to 425 degrees. Cut the carrots in half lengthwise and crosswise. If the carrots are fat at one end, cut the fat half in half again lengthwise, so that the pieces are more or less equal in thickness. Place in a large bowl and toss with the olive oil, salt and pepper, and thyme leaves.
• Heat a heavy baking sheet in the oven for 3 to 4 minutes. Remove from the oven and place the carrots on it in one layer. Roast for 20 to 25 minutes, stirring the carrots every 10 minutes. They should be slightly caramelized and tender.
• While the carrots are in the oven place the cumin and coriander seeds in a mortar and pestle and grind. Add the soft butter, turmeric and Aleppo pepper or chili powder and stir with the pestle until well amalgamated. Transfer to a large pan.
• Remove the carrots from the oven when done and add to the pan with the spice butter and the mint. Toss together, taste and adjust salt and pepper. Serve from the pan or transfer to a platter.

CUMIN ROASTED CARROTS

Steps:

• Preheat an oven to 350 degrees F, or a grill to high (if you are outside, prepare a campfire). Cut any large carrots in half lengthwise and crosswise.
• Drizzle a large sheet of foil with some oil. Arrange the carrots in a flat, single layer over half the sheet of foil. Drizzle the carrots with more oil and sprinkle with the garlic, cumin and salt and pepper. Top the carrots with the butter and drizzle with the honey. Fold the foil in half over the carrots and fold the edges to seal and form a pouch. To avoid crowding the carrots, make two pouches if necessary.
• Cook the pouch in the oven or on a grill or campfire for 15 minutes. To serve, cut open the pouch tableside and finish with a sprinkle of parsley.

CUMIN ROASTED CARROTS WITH YOGURT SAUCE

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.