Cumin-roasted carrots with pistachios, pomegranate arils & honeyed greek yogurt
Perfect and gorgeous. Whole roasted carrots with the perfect amount of spice, on a bed of dreamy creamy greek yogurt combined with honey.
As if that wasn’t enough, we finished it with salty pistachios and sweet pomegranates for a little crunch. The perfect combo of flavor and texture.
A perfect holiday side dish at Easter or Thanksgiving or an accompaniment with a roast chicken or leg of lamb.
THE DISH:
cumin-roasted carrots with pistachios, pomegranates & honeyed yogurt | serves 4
THE STUFF:
1 bunch small carrots with stems
EVOO
1 teaspoon ground cumin
Kosher S+P
Big pinch cayenne
1 cup plain Greek yogurt
1 -2 tablespoons honey (depending on how sweet you like it)
2 teaspoons fresh lemon juice
1/4 cup pomegranate arils
2 tablespoons pistachios, roughly chopped
2 tablespoons chopped fresh parsley
THE HOW-TO:
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Peel carrots and trim to leave about 3/4-inch of the stem intact. (This is just because it looks pretty!). Toss the carrots in 2 tablespoons of EVOO and season with the ground cumin, 1/2 teaspoon salt, 1/4 teaspoon pepper and the cayenne. Lay in a single layer on the backing sheet. Transfer to the oven and roast, stirring once, until they are fork tender. The time on this will vary greatly depending on the thickness of the carrot so start to check at about 10 minutes.
While the carrots are roasting, in a mixing bowl, stir together the yogurt, honey, lemon juice and a big pinch of salt. Spread this onto a serving platter.
Once the carrots are cooked, let them rest on the baking sheet for about 10 minutes and then place them on top of the yogurt. If there is any oil on the baking sheet, pour it over the top of the carrots.
Finish by sprinkling with the pomegranates, pistachios, and parsley.