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Spice Roasted Carrots with Mint

3 May

This dish is a nod to the fact that sometimes, something simple and easy is the tastiest and most satisfying.  This dish is singing with flavor – a nice heat that lights up the back of your palate with the distinctive flavors of cumin and garam marsala, a punch of bright, fresh mint and tangy Greek yogurt and balanced with the simple sweetness of the roasted carrots.  This is ridiculously easy with strong unique flavors – it would be excellent to amp up a simple roast chicken but would also stand up well to some full-flavored beef.  Both quick and versatile, this is a dish I’ll be making again and again.

Spice Roasted Carrots with Mint

4-5 large carrots, peeled, halved lengthwise, and cut into 3″ chunks

1/4 cup olive oil

1/2 tsp. crushed red pepper flakes

1/2 tsp. ground cumin

1/2 tsp. garam marsala

1/4 tsp. whole cloves

Small handful mint leaves, chiffonade

1/3 cup plain Greek yogurt

Preheat oven to 350º.

Add carrots to a shallow casserole dish and toss with olive oil and spices.  Add to oven and roast 25-30 minutes until carrots are tender and lightly caramelized around the edges.  Remove cloves.

Transfer to serving dish and spoon a few tablespoons of the olive oil from the casserole dish over the carrots.  Add yogurt and mint.  Serve immediately.

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