Flavorful, crowd-pleasing roasted carrots served with a savory yogurt dressing and topped with colorful pomegranate seeds, feta cheese, and chopped parsley
1lbLarge Rainbow Carrotssub regular carrots if needed
2tbspOlive Oilor cooking oil of choice
2 tbspMaple Syrupsub honey if needed
Spiced Yogurt Dressing
1 cupGreek YogurtI prefer the brand Fage
1Small Lemonjuiced
1tbspHot Sauce
1/2tspPaprika
1/2tsp Cumin
1/2tspSalt & Pepper
Toppings
1Pomegranate
1/3cupChopped Cilantro
1/2cupCrumbled Feta Cheese
Instructions
Preheat oven to 400F.
Scrub and wash the carrots, then peel them.
Place the peeled, whole carrots on a baking sheet lined with foil or parchment paper.
Drizzle the carrots generously with olive oil and lightly with maple syrup (or honey). Season with salt + pepper.
Place them into the oven and cook for 20-25 minutes or until they are golden brown. Check in on them halfway through and again as they get closer to the end of the cooking time.
While they are baking, whisk together all of the spiced yogurt dressing ingredients well. Adjust seasonings as needed.
Once the carrots are ready, it’s time to start plating everything. Let the carrots cool for a few minutes beforehand. Start with a hefty layer of yogurt sauce, top with roasted carrots, and sprinkle with crumbled feta, pomegranate seeds, and finely chopped parsley!
Notes
Always adjust seasonings as you see fit. If you don't like spice, omit the hot sauce and replace with a little bit more lemon juice. For a thicker dressing, add more yogurt.