Recipes
Roasted Carrots with Cumin, Honey, and Chilies
4 servings
35 minutes total
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Ingredients
- Parchment paper
- 1 cup whole milk plain Greek yogurt
- ½ teaspoon curry powder
- ½ teaspoon ground turmeric
- 4 teaspoons kosher salt, divided
- 12 medium carrots
- 2 dried ancho chilies
- 4 cloves garlic
- 8 quarts water
- 1 cup malt vinegar
- ¼ cup honey
- 2 tablespoons whole cumin seeds
Steps
- Preheat oven to 425°F; line baking sheet with parchment paper. Combine in small mixing bowl: yogurt, curry powder, turmeric, and ½ teaspoon salt until blended. Chill until ready to serve.
- Peel carrots, chop chilies (do not remove seeds), and slice garlic thinly. Place water and 3 teaspoons salt in large stockpot on medium-high. Bring to a boil, add carrots, and boil 3 minutes; drain.
- Combine vinegar, chilies, garlic, honey, cumin seeds, and remaining ½ teaspoon salt in large sauté pan on medium. Bring to a simmer and cook 5–6 minutes, stirring occasionally, until vinegar has evaporated and sauce is slightly sticky.
- Add carrots to pan with honey mixture and stir to coat. Cook 1 minute, then transfer mixture to baking sheet. Bake 6–7 minutes until fork-tender. Top carrots with spiced yogurt; serve.
Amount per ¼ recipe serving: Calories 210, Total Fat 4.5g, Sat Fat 2g, Trans Fat 0g, Chol 10mg, Sodium 950mg, Total Carb 38g, Fiber 6g, Total Sugar 24g, (Incl. 17g Added Sugars), Protein 8g, Vitamin D 0%, Calc 10%, Iron 20%, Potassium 15%