Roasted Cumin Carrots with Lemony Yogurt Sauce


In a recent post I wrote about the Newmarket farmer’s market. I bought some spring baby carrots and a mix of greens from a local farmer and tonight I created a recipe with them.  I really wanted to highlight the fresh earthy flavor of the carrots and the sharp green bite of the greens without overpowering them so I kept it simple.

First I cleaned the carrots and tossed them with olive oil, salt, pepper, toasted cumin and fresh garlic.  I roasted them at 450 degrees for about 10-15 minutes.


While they roasted I rinsed and dried the greens then tossed them with a little olive oil, salt, pepper and a couple of squeezes of fresh lemon juice.


I made the yogurt sauce with 1/2 of a 7 ounce container of Fage 2% Greek Yogurt, salt, pepper, and freshly squeezed lemon juice.

I lightly tossed the carrots into the greens and let it sit for a minute to wilt them a bit.  Then I plated the mixture and topped with the yogurt sauce.


Roasted Cumin Carrots with Lemony Yogurt Sauce:

1 bunch  spring baby carrots (or you can use store bought carrots but you’ll need to slice them lengthwise in half)

1 bag mixed greens (store bought is fine-  but Farmer’s market is awesome!)

1 lemon – juiced

1/2 7 ounce container of 2% Greek yogurt (or whole container for leftovers or bigger batch)

1 teaspoon Toasted cumin

2 cloves minced garlic

2 Tablespoons olive oil (good quality)

salt and pepper to taste

Toss the cleaned carrots (if using the spring carrots, just wash and cut off the tops and ends) with the garlic, cumin, 1/2 the olive oil and salt and pepper.  Roast at 450 degrees for about 10-15 minutes until lightly brown and softened.

In a bowl toss the greens with salt, pepper, 1/2 the lemon juice and the rest of the olive oil.  When the carrots are done toss them into the greens and let sit for a minute or two so they wilt.  Then plate and top with the yogurt sauce and a quick squeeze of lemon juice.

Options:  You could add freshly chopped herbs if you like – cilantro, mint or basil would taste wonderful.  You could also toss some orzo or couscous into the greens and carrots while they wilt.  But I really think you will enjoy the fresh earthy tangy taste of these carrots and greens just the way they are.



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