Photo Credit: Paige Shuck, Everything Erica Intern
Fall is peak time for carrots and I have an amazing (and super simple) recipe that will probably make you want to buy out the entire grocery store.
I make these at least once a week and they’re my go-to side dish whenever I have company over for dinner. Everyone who eats them always thinks that I spent hours on them! In reality, they only take about 5 minutes of prep and about 40 minutes to cook.
I guess my secret is out…
For this recipe, you will need bunched baby carrots. By “baby” carrots, I don’t mean those small tube shaped carrots you dip in ranch and eat as a snack, but the carrots that are actually still young. They are thin, only about 5 inches long are sold in bunches with the greens still attached.
Cumin Roasted Carrots w/ Honey Greek Yogurt & Pistachios
Ingredients
- Bunch of Baby Carrots cleaned and peeled
- 2 tbsp Extra Virgin Olive Oil
- 1.5 tsp Cumin
- Salt
- Pepper
- 1/2 cup Greek Yogurt
- 1 tbsp Honey
- Handful of Shelled Pistachios
Instructions
- Pre-heat your oven to 400 Take your clean/peeled carrots and toss them with the olive oil. Arrange on a baking sheet in a single layer and sprinkle with cumin. Top with a little salt and pepper. Bake for about 40 minutes or until the carrots are fork tender.
- While the carrots are baking, mix your greek yogurt with your honey, set aside.
- Remove carrots from oven. Place a dollop of your honey yogurt on the bottom of a plate. Put your carrots on top and sprinkle with pistachios.
I’m seriously salivating over here! I think I’m going to have to go make these again tonight…
Love always,
Erica
