The not so secret secret to turning average vegetables into sensationally scrumptious vegetables is just a little field trip to the oven. A good tan does a veggie good.
Sometimes I have the most mind-explodingly delicious entree in mind but despite much frantic noodle scratching I cannot drum up a side that makes me want to curl my toes with joy.
However, MOVE OVER yesterday’s cold mashed potatoes! Cause I’m feeling something fresh, vibrant, beautiful and ROASTED!
The prep for these is so refreshingly simple. You could get a massage and conduct a 10-kid orchestra all while making these carrots. (And get high marks on all accounts! The massage is just a bonus cause we all could use one.)
The carrots are simply seasoned with olive oil, salt, pepper and cumin and sent to caramelize in the oven. It doesn’t take much more than that to make them sing.
My favorite part of this dish is that honey greek yogurt. It’s a sublime match with the caramelized sweetness of the roasted carrots and the smokiness of the cumin.
Serve it all together with an extra drizzle of honey and a smattering of fresh herbs.
You will eat seconds.
Just be careful not to polish off the yogurt before the carrots finish cooking.
I mean it.
SO darn good.