Turmeric Roasted Carrots with Seeds
serves 4 (Dining In; 2017)
Alison Roman, author of this cookbook, recently joined the team of food editors at the New York Times. I made this recipe for dinner last week. I was a nice spin on roasted carrots. I did not add the greens. The yogurt spread is a great accompaniment to the highly seasoned roasted carrots.
1 lb. carrots, scrubbed, tops trimmed to ½ inch
3 Tbsp. olive oil
½ tsp. ground turmeric
2 tsp. cumin seeds
2 tsp. fennel seeds
Kosher salt and freshly ground black pepper
¾ cup full-fat Greek yogurt
1 garlic clove finely grated
2 Tbsp. fresh lemon juice
3 cups spicy greens such as mustard greens, watercress or arugula
1. Preheat oven to 450 degrees. 2. If using carrots on the larger side, halve them lengthwise. Toss the carrots with the olive oil, turmeric, cumin and fennel on a rimmed baking sheet and season with salt and pepper. Roast, shaking the pan occasionally, until the carrots are evenly browned and tender (but not totally soft), 20 to 25 minutes; if your carrots are on the larger side, this might take a bit longer. Remove from the oven and set aside. 3. Combine the yogurt, garlic, and 1 tablespoon of lemon juice in a small bowl, and season with salt and pepper. 4. Put the greens in a large bowl along with the remaining lemon juice and season with salt and pepper. Spoon some of the garlicy yogurt onto the bottom of a large serving platter or bowl and scatter the carrots and greens on top, making sure to scrape any of the oily, seedy business from the baking sheet in there, too.
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