Sweet & Smokey Carrots with Yogurt Sauce
Based on a Dorie Greenspan recipe. These are great hot, room temperature or even cold, straight out of the fridge. Generally, I'm not a huge cooked carrot fan but these won me over.
- 30 milliliters apple cider vinegar (2T)
- 1 1/2 teaspoon smoked paprika (sweet)
- 3/4 teaspoons kosher or sea salt
- 1/2 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 23 milliliters olive oil (1 1/2T)
- 15 milliliters honey (1T, vegans can sub agave or maple syrup)
- 450 grams carrots (1 lb, scrubbed, trimmed and patted dry)
- 60-120 milliliters plain yogurt (1/4-1/2c dairy or non-dairy, greek or not)
- Prep the Carrots
Preheat the oven to 220C/425F.
If your carrots are regular size, leave them whole and just scrub them and pat them dry. If you have massive carrots, like we did, you can cut them in half or quarters length-wise. Put them in a bowl.
Line a sheet pan with parchment.
- Make the Dressing
Shake, mix or blend all ingredients from the smoked paprika through the honey (or vegan sub) to create a dressing.
Pour 1/2 to 2/3 of the dressing over the carrots - reserve the remaining - and toss to coat.
Put the carrots on the prepped sheet pan and drizzle with any remaining dressing that is in the bowl (not the reserved dressing).
- Bake the carrots
Bake for about 20 minutes. Flip the carrots and put them back in the oven for another 20 minutes or so. Keep an eye on them - you want them to be tender with a little char on them (caramelized sugars) but not falling apart or burnt. While they're in the oven you can make the sauce.
- Make the Sauce
Mix the reserved dressing with the plain yogurt.
You can drizzle the sauce over the carrots when you serve or have the sauce on the side as a dip.
