Chef notes
Growing up in the midwest, carrots were at the forefront of most of my family dinners, but they weren’t the most exciting dish on the table. Usually, they were an afterthought and were simply there to provide additional nutrition to our hearty meals.
Nowadays, I’ve enjoyed exploring this root vegetable’s versatility. One of my favorite things about carrots is that they last a while in the fridge. Plus, I can always whip them up for a quick, last-minute vegetable side dish. They’re great roasted, sautéed and even steamed. I’m always looking for ways to introduce new flavors to ordinary vegetables like carrots. This side dish offers an array of bright flavors. When choosing which variety of carrots to cook with, I think about how they’ll look on the plate. I enjoy using tri-colored carrots to add a playful pop of color to the plate. However, any variety will be perfect for roasting and getting a delicate charred flavor.
To enhance carrots' natural sweetness and charred flavor, I love to season them with freshly grated ginger and ground cardamom and serve the finished product with a vibrant sauce or spread to round out the flavors. This dish features a simple yogurt sauce, which brings a bright and tangy flavor to each bite. The sauce has notes of orange and cardamom, which pair perfectly with the sweet roasted vegetable. For additional flavor and color, finishing it with a few dashes of smoked paprika and fresh chives for a subtle smoky and vibrant flavor. When serving this dish, I enjoy pairing it with grilled or roasted proteins. However, what’s wonderful about this recipe is that it’s a great stand-alone dish that your guests will love.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons melted unsalted butter
- 1 tablespoon peeled and freshly grated ginger
- 2 tablespoons coconut sugar or light brown sugar
- 2 tablespoons honey
- 1 large orange (about 1 ½ tablespoons), zested and juiced
- 1½ teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper
- 2 pounds carrots, peeled and sliced in half horizontally
- ¾ cup Greek yogurt
- ½ teaspoon ground cardamom
- ¼ cup chopped fresh chives
- 1 teaspoon smoked paprika
Preparation
1.Preheat the oven to 375 F. Line a baking sheet with parchment paper and set aside.
2.In a large bowl, combine the olive oil, butter, grated ginger, sugar, honey, orange zest, 1 ¼ teaspoons salt and black pepper.
3.Once the mixture is well combined, add the carrots and toss until the carrots are thoroughly coated.
4.Transfer the coated carrots onto the prepared baking sheet and spread into a single layer. Cook for 30 minutes, or until the carrots are caramelized and fork-tender.
5.In the meantime, prepare the yogurt sauce. In a medium bowl, combine yogurt, cardamom, orange juice and ¼ teaspoon kosher salt.
6.Spread the yogurt sauce on the bottom of a large serving dish. Top with the cooked carrots and garnish with chives and smoked paprika.
