Week 23 is here. Apparently, babies don’t grow an inch this last week. Holding steady at 11 inches. The food this week? A carrot. As long as an average carrot. So, I decided to make a dish I loved as a kid-roasted carrots. I added a smear of tangy yogurt mixed with warm spices and honey for the garnish on top. We make this often in our household. It’s pretty hands off and fast to put together. So, the next time you see a bunch of beautiful carrots at your farmer’s market or grocery-make this!
10-20 carrots(I love getting all the colors)
Olive oil
Whole fat Greek Yogurt
2 lemons
Lemon zest
6 tablespoons butter
1 cup chopped roasted pistachios
½ teaspoon cumin
½ teaspoon turmeric
1 teaspoon red pepper flakes
Pinch cinnamon
1 Tablespoon honey
Salt/pepper
Roast the carrots:
Preheat the oven to 425. Wash and prune carrots of any old parts. Toss with olive oil. Place on roasting sheet and roast 25-35 minutes until desired texture is achieved.
Make the yogurt:
Mix the yogurt w the lemon juice and set aside.
Make the warm buttery drizzle:
Melt butter on stovetop. Once melted mix in spices honey and pistachios.
Smear yogurt on a plate and zest the lemon over it. Place roasted carrots on top of yogurt. Top with butter spice drizzle and serve.
