Empty My Fridge
Roasted Carrots
Ingredients
- Carrot · trimmed peeled2 bunches
- Extra virgin olive oil1 tbsp
- Kosher sal
- Black pepper
- Dukkah · homemade or store bought¼ cups
- Greek yoghurt½ cups
- Garlic · grated finely minced1
- Mint · chopped, for garnish¼ cups
Instructions
- Get ready: place a rack in the middle of the oven and preheat to 400°F (200°C). Line a sheet pan with aluminum foil.
- Place the 2 bunches of rainbow carrots on the sheet pan, drizzle with the 1 tablespoon extra virgin olive oil, sprinkle with a good pinch each of kosher salt and black pepper, and rub the oil and seasoning into the carrots. Space them apart, leaving a gap at one side for the dukkah.
- Roast the carrots for 15 minutes. Flip them so the other side touches the hot pan, then roast for another 10 to 15 minutes, until deeply browned and charred at the tips.
- Turn off the oven. Spread the ¼ cup dukkah in the gap on the sheet pan and toast it for about 1 minute, until fragrant but before the sesame seeds burn. Remove from the oven, then turn the carrots in the dukkah to coat them all over. Set aside to cool slightly.
- In a small bowl, mix the ½ cup Greek yogurt with the 1 grated or finely minced garlic clove and a pinch of kosher salt.
- Spread the garlicky yogurt on a serving platter, making swoops with a spoon. Drizzle with olive oil, top with the roasted carrots, and sprinkle with the ¼ cup chopped mint leaves.
Summarized from The Mediterranean Dish's video. Watch it for the details.
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