When roasted, carrots release their natural sugars and become as sweet as honey once fully caramelized.
We’ve balanced this beautiful flavor with a tangy yogurt sauce that’s bursting with fresh parsley and a warm hint of cumin, giving it a Middle Eastern flair.
Serves: 4 – 6
Gardyn Original Recipe curated by Katie McCall
2 lbs carrots (tri-colored if available), sliced lengthwise
Extra virgin olive oil
1/2 cup Greek yogurt
1 lemon, juiced
3 tablespoons fresh parsley, chopped
1 clove garlic, minced
1/4 teaspoon ground cumin
1/4 teaspoon sea salt
Freshly ground black pepper
Preheat oven to 450 degrees Fahrenheit.
Scrub carrots and slice in half lengthwise; quarter the halves if carrots are large and thick. Place them on a baking sheet and drizzle generously with extra virgin olive oil and sea salt. Roast 25-35 minutes or until tender and golden brown, flipping halfway through.
While carrots roast, prepare the dressing:
In a small bowl, combine the yogurt, lemon juice, 2 tablespoons of the fresh parsley, garlic, cumin, salt and pepper. Stir and set aside.
Remove carrots from the oven and allow to cool about 5 minutes.
Place carrots on a platter, drizzle with yogurt sauce and garnish with the additional 1 tablespoon of fresh parsley. Delicious served warm or chilled.
Leftover yogurt sauce can be stored in an airtight container in the refrigerator up to 1 week.
About the chef:
Katie McCall joins the Gardyn table on a mission to inspire and explore a “kinder” and more sustainable approach to living.
Food writer, Le Cordon Bleu grad, and gluten-free bakery owner, Katie McCall has roots working with restaurants on the Michelin’s Bib Gourmand list in Chicago.