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.

INGREDIENTS

- Whole Carrots - Cumin, Thyme, &              Ground Ginger - Greek Yogurt - Lemon Juice - Honey - S&P - Pomegranate Arils - Pecans - Green Onions - Parsley or Cilantro

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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