Oven Roasted Carrots with Spiced Yogurt and Hazelnuts was originally published in Dish Beautiful
My parents always use to make me eat my veggies. But now, I get to make them eat THEIR veggies and they’re gonna love these! These little roasted carrots make friends with a spicy Greek yogurt + toasted hazelnuts.
- 10-20 carrots
- 1-2 tablespoons Grapeseed oil
- Salt + pepper
- 2 tablespoon maple syrup
- 2 tablespoons hazelnuts toasted and roughly chopped
- 1/4 cup parsley roughly chopped, plus more for garnish
- 1 clove of garlic, smashed + minced
- 1/3 heaping cup greek yogurt
- 1/4 teaspoon smoked paprika
- 1/4 cayenne (if you want more heat, add more to taste)
Preheat the oven to 350°F.
Remove the tops of the carrots, place them on a sheet pan, drizzle with some olive oil + toss. Season with salt, pepper + a drizzle op maple syrup.
Pop into the oven for 30 minutes, flip the carrots over and return to the oven for 10-15 minutes until they’re wrinkled a bit with those pretty golden edges.
While they roast, toast the hazelnut in a small, dry frying pan until they are golden brown: just a few minutes. Then toss them in a kitchen towel and rub together to remove the skins. Roughly chop.
In a bowl, stir together the parsley, garlic, yogurt,, cayenne, paprika and maple.
Place the roasted carrots onto a serving dish and dress them with your yogurt.
To finish, sprinkle the hazelnuts and chopped parsley and a touch more paprika.
Follow Lindsey Bishop Clark @dishbeautiful