I saw this roasted carrot recipe in the food section of the New York Times a while ago.
The recipe is pretty straight forward I hardly changed anything.
FOR THE CARROTS:
1 ½ pounds small to medium carrots (I didn’t cut peel mine they were small)
2 tablespoons olive oil
Kosher salt and black pepper
1 teaspoon ground coriander
FOR THE RAITA:
1 cup full-fat yogurt-I used goat milk yogurt and it was delicious
1 small cucumber diced
½ cup finely chopped cilantro
¼ teaspoon cumin
1 tablespoon lime juice, (about 1/2 lime), plus more for serving (optional)
¼ cup roughly chopped roasted, salted peanuts- any nut or seed will work here.
Step 1 Heat oven to 400 degrees. Place the carrots on a rimmed baking sheet and toss the carrots with the olive oil. Season well with salt and pepper and roast until the carrots are golden brown and tender, about 25 to 30 minutes.
Step 2 While the carrots roast, make the raita: In a medium bowl, combine the yogurt, cilantro, cucumber, cumin and lime juice. Stir well to combine and salt to taste.
Step 3 Spread the raita on the bottom of a plate or platter and arrange roasted carrots on top. Scatter peanuts, and finish with flaky salt and a squeeze of lime juice.
After I took the first picture my daughter came over and it was lunch time. I added a few things I had laying around to the carrots and raita plate to make enough for two of us for lunch. Then took this picture.
We grabbed a couple of tortillas and made, sort of, carrot-yogurt tacos and after about 10 minutes it looked like this.
I love dips and sauces and I love the idea of the raita on the bottom of the dish to be scooped up with the other ingredients. This was a fun satisfying meal to share.
If you try this or anything posted here let me know if you like it, or if you don’t! I love to hear your comments.
Have a great week. See you at pickup.