Thanksgiving Dinner

roasted carrots

This oven roasted carrots recipe is a simple and delicious side

dish! For best results, use a very thick Greek yogurt here. We
like Fage or Chobani.

Ingredients
Honey Roasted Carrots
1 bunch carrots, about 1 pound
Extra virgin olive oil , for drizzling
1 teaspoon honey or maple syrup
¼ teaspoon ground coriander
¼ teaspoon ground cumin
sea salt and freshly ground black pepper

At your service
½ cup whole milk Greek yogurt
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
Heaping ¼ teaspoon of sea salt
2 to 3 tablespoons of Dukkah
Fresh herbs, mint, dill, coriander, and/or parsley leaves
Instructions
Preheat oven to 425°F and line a baking sheet with
parchment paper.
Arrange whole carrots on baking sheet. Toss the carrots with
a drizzle of olive oil, honey, coriander, cumin, and a few
pinches of salt and pepper. Roll the carrots up with your
hands to cover them and place them on the tray with space
between the carrots. Roast for 15 to 25 minutes, or until
carrots are tender and slightly browned but not mushy. The
time will depend on the size of the carrots. Remove from oven
and cut in half lengthwise.
In a small bowl, mix the yogurt, olive oil, lemon juice, and salt.
Spread the yogurt mixture on a plate and place the carrots on
top. Sprinkle the dukkah over the carrots and top with fresh
herbs.

grades
To make this recipe vegan, roast the carrots with maple syrup
instead of honey. Instead of serving them over the yogurt
mixture, top them with some tahini sauce.