roast carrots

with spiced yogurt and parsley oil

Roasted Carrots:

8-10 large carrots washed and dried 

2 tablespoon extra virgin olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes, plus more for garnish

Parsley leaves for garnish

Lemon zest for garnish

Spiced Yogurt: 

1 cup Greek yogurt 

1 teaspoon garam masala 

1 teaspoon kosher salt

1/2 teaspoon lemon zest 

1/4 teaspoon grated garlic

Parsley Oil: 

1/2 cup loosely packed fresh parsley leaves

1/4 cup extra virgin olive oil

1/2 teaspoon kosher salt

Roast the Carrots:

Preheat the oven to 375 degrees F.

Place the carrots on baking sheet and drizzle with 2 tablespoons olive oil then sprinkle on the salt, pepper, and red pepper flakes. Toss with your hands so that each carrot is evenly coated then spread in one even layer. Roast for 25 minutes until golden and fork tender.

Make the Spiced Yogurt:

In a small mixing bowl, whisk together the yogurt, garam masala, kosher salt, lemon zest and grated garlic. Set aside. 

Make the Parsley Oil:

Add the parsley leaves to a small food processor along with the extra virgin olive oil and the salt. Puree until smooth. Set aside. 

Assemble:

Once the carrots have roasted, remove them from the oven and allow to slightly cool before transferring to a serving platter. Once plated, top with a drizzle of the spiced yogurt and a drizzle of the parsley oil. Top with a pinch of red pepper flakes, lemon zest, and a few parsley leaves.