Roasted Carrots Recipe
carrot puree, cumin yogurt, toasted pistachios
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Ingredients
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Roasted Carrots
Method
Preparation
- 1
Roast the Carrots
Preheat your oven to 425°F (220°C). Peel and cut the carrots into sticks. Toss them in a bowl with olive oil, cumin, salt, and black pepper until well coated. Spread them out on a baking sheet in a single layer and roast for about 25-30 minutes, turning halfway through, until they are tender and caramelized.
- 2
Make the Carrot Puree
Remove the roasted carrots from the oven and let them cool slightly. Transfer them to a blender or food processor, add a pinch of salt, and blend until smooth. If needed, add a little water to achieve your desired consistency.
- 3
Prepare the Cumin Yogurt
In a small bowl, mix together the Greek yogurt, cumin, lemon juice, and a pinch of salt until combined.
- 4
