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