#shorts Roasted Carrots with herb chutney

By Ministry of Curry · 45 min

Ingredients

Instructions

1. Preheat the oven to 425 F and line a large rimmed baking tray with parchment paper. Spread the carrots and onions in an even layer.
2. In a small bowl, whisk together the olive oil, lemon juice, cilantro, minced garlic and salt. Brush this all over the carrots and onions so they are coated on every side.
3. Roast for about 30 minutes, turning them a couple of times. Check after 20 minutes and roast longer if needed, since thickness changes the time.
4. Herb chutney: toast the cumin seeds in a small pan over low-medium heat, then let them cool.
5. Add the green chilies, ginger, garlic, toasted cumin, cilantro, parsley and scallions to a food processor. Add the salt, lemon juice, olive oil and black pepper, then pulse a few times until finely chopped.
6. Add the mint and pulse a few more times until it blends with the rest. Do not over-pulse, or the chutney can turn brown. This makes about 0.75 cups.
7. Serving: spread the Greek yogurt on a serving platter about 12 x 9 inches. Arrange the carrots on the yogurt, stacking as needed, then top with the roasted onions and spoon over the chutney. Sprinkle with crushed cumin, chopped pistachios and pomegranate seeds.

Summarized from Ministry of Curry's video. Watch it for the details.

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