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Via Carota Roasted Carrots With Cumin, Toasted Pistachios, and Yogurt

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This delicious recipe pairs tender, roasted carrots with creamy yogurt and is finished with toasted cumin seeds and a sprinkle of crunchy pistachios.

Ingredients

Scale

For the Salmoriglio sauce:

  • 2 generous tablespoons fresh lemon juice (juice from about 1 medium lemon)
  • 2 garlic cloves, finely grated
  • 1/2 teaspoon of salt
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon dried oregano
  • Scant 1 tablespoon water
  • 6 tablespoons extra-virgin olive oil
  • 2 tablespoons neutral oil such as canola or safflower

For the roasted carrots:

  • 2 cups water
  • 1 tablespoon granulated sugar
  • 1 pound carrots, peeled
  • 3/4 teaspoon toasted cumin seeds and coarsely ground
  • 1/3 cup Salmoriglio sauce (or to taste)
  • 1/4 cup toasted pistachios
  • 3/4 cup full-fat Greek yogurt (usually 5%)
  • A few sprigs of parsley, chopped

Instructions

For the Salmmoriglio sauce:

  1. In a small bowl, add the lemon juice, red pepper flakes, oregano, garlic, and water. 
  2. While whisking, slowly pour in the oils. Continue whisking until the ingredients are fully combined.
  3. You’ll need to whisk this again, just before using. The lemon and garlic will settle at the bottom.

For roasting the carrots:

  1. Preheat the oven to 450 degrees.
  2. In a small frying pan, toast the cumin seeds. Add them to a pestle and mortar and grind them into a coarse powder.
  3. In the same small frying pan, add the pistachios and toast until lightly browned. Transfer to a cutting board and roughly chop the nuts.
  4. Add the sugar to 2 cups of water and stir until the sugar dissolves.
  5. In a large Dutch oven or baking dish, add the sugar water, layer in the carrots, and cover the pan tightly with aluminum foil.
  6. Place the pan in the oven and let the carrots steam for about 30 minutes or until tender when pierced with a fork.
  7. Use a slotted spoon to carefully remove the carrots from the pan and place them on a baking sheet. Sprinkle the carrots with salt, drizzle some olive oil over the carrots, and brush to completely coat.
  8. Return the carrots to the oven and roast for about 20 minutes until they begin to brown.
  9. Spoon the yogurt onto your serving platter and spread it over the bottom. Sprinkle about 1/2 of the ground cumin over the yogurt. 
  10. Layer the hot carrots onto the serving platter with the yogurt, top with the Salmoriglio sauce, the rest of the cumin powder, the pistachios, and the chopped parsley.
  11. You can serve them warm or at room temperature.

Notes

Be careful not to break the carrots when transferring them from the Dutch oven onto the baking sheet. They are tender enough that they can break when transferring. 

I didn’t use all the Salmoriglio sauce on my carrots. So I marinated some chicken with the leftover sauce, roasted it, and it was delicious.

Find it online: https://mostlovelythings.com/via-carota-roasted-carrots-a-spring-brunch-table/