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 parsley or cilantro. It's a flavorful side dish that is loaded with texture - everyone will love it!
Ingredients
Carrots
1poundsmall whole carrots, or similar sized cut carrots
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.
Notes
Storage: Store any leftover carrots in an airtight container in the fridge. Store leftover yogurt in a separate airtight container for best results.