FORK IN THE KITCHEN
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
herbs
. It’s a flavorful, texture-filled side dish.
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INGREDIENTS
- Whole Carrots
- Cumin, Thyme, & Ground Ginger
- Greek Yogurt
- Lemon Juice
- Honey
- S&P
- Pomegranate Arils
- Pecans
- Green Onions
- Parsley or Cilantro
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1
Drizzle olive oil on washed and trimmed carrots.
2
Toss to completely coat with cumin, dried thyme, and ground ginger. Add salt and pepper to taste.
3
Spread the carrots evenly across a baking sheet and roast for about 20 minutes, tossing halfway through.
4
Meanwhile, stir together yogurt, lemon juice, honey, and salt. Prepare the other toppings.
5
Spread the yogurt sauce across a serving platter.
6
Add roasted carrots on top of the yogurt sauce.
7
Top with pomegranate arils, chopped pecans, and sliced green onion. Add fresh parsley or cilantro.
8
Serve and enjoy with additional toppings as desired.
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