Sweet & Savory Carrots w/ Garlic Yogurt
A flavorful weeknight Moroccan dish
A flavorful weeknight Moroccan dish
This is a dish I love so much I eat all of it on its’ own until it’s gone, but it would make a truly excellent side as well. It’s smoky due to the chili, sweet from the honey, tangy from the lime juice and punchy and bright because of the garlicky yogurt sauce and herbs. I like to pack some more parsley (and even a little dill, sometimes) onto the plate, but for picture purposes I kept it looking a bit more elegant. Hope you enjoy!
Ingredients:
For the carrots
1 1/2 pounds thin carrots (peeled and sliced in half)
2-3 tablespoons olive oil
1 tablespoon honey
1/2 a tablespoon cayenne or more if you like the heat
2 tsp cumin
1 tsp sumac
1 tsp za’taar spice
1 tsp of red chili flakes
1 tsp ground cinnamon
1 lime: 1 teaspoon lime zest + 2 tablespoons lime juice
For the garlic yogurt sauce
1 cup Greek yogurt
3 cloves garlic
Drizzle of hot honey (or honey & a pinch of chili powder)
Sea salt and freshly ground black pepper
For serving
2 Tbsp chopped parsley
1 tsp lime zest
High quality olive oil
Directions:
for the Carrots
Preheat oven to 400º F
Combine all the ingredients except the carrots in a bowl, mix well and taste: add more salt or spice if necessary, then add the carrots in and toss until well coated.
Place the carrots on a sheet pan and drizzle the remaining oil/honey/spice mixture over them evenly.
Place the sheet pan into the oven and cook for 8 minutes, turn the carrots and cook for about 8 more. The honey in the sauce causes them to caramelize quickly, so keep an eye on them as your oven might roast them a bit quicker.
Directions:
Garlic Yogurt Sauce
While the carrots roast, combine the garlic, hot honey (or regular honey and chili powder) and yogurt in a small bowl.
Spoon some of the garlic yogurt onto your serving platter, placing the carrots on top after they’ve cooled for a minute or two, drizzle with a little bit of olive oil, garnish with chopped parsley and lime zest— and enjoy.
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