Carrots with Yogurt, Dukkah, and Herbs
Ingredients
The carrots
-
1
bunch
carrots
-
1
teaspoon
honey or maple syrup
-
¼
teaspoon
ground coriander
-
¼
teaspoon
ground cumin
-
to taste
sea salt
-
to taste
freshly ground black pepper
-
for drizzling
extra-virgin olive oil
For serving
-
½
cup
whole milk Greek yogurt
-
1
tablespoon
extra-virgin olive oil
-
1
tablespoon
fresh lemon juice
-
heaping ¼
teaspoon
sea salt
-
2 to 3
tablespoons
Dukkah
-
to taste
fresh herbs (mint, dill, cilantro, and/or parsley)
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Wash the carrots and place them on the baking sheet.
- Toss the carrots with olive oil, honey, coriander, cumin, salt, and pepper.
- Arrange the carrots on the sheet with space between them and roast for 15 to 25 minutes until tender.
- Remove from the oven and slice the carrots in half lengthwise.
- In a small bowl, mix the yogurt, olive oil, lemon juice, and salt.
- Spread the yogurt mixture on a platter and arrange the carrots on top.
- Sprinkle dukkah over the carrots and garnish with fresh herbs before serving.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
200mg
Cholesterol
10mg
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