ROASTED CARROTS WITH CILANTRO YOGURT AND PEANUTS
Carrot takes center stage in this easy-to-assemble side dish. Tangy Greek yogurt is combined with cilantro, coriander and lime juice to create a creamy bed for carrots that have been roasted until just caramelized. Salted peanuts finish the dish with a nice little crunch. If you can find rainbow carrots, this dish becomes even more vivid, but straightforward orange ones work just as nicely.
Provided by Colu Henry
Categories vegetables, side dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees. Make the carrots: In a large bowl, toss the carrots with the olive oil. Season well with salt and pepper, add the dried coriander, and toss the mixture to evenly coat. Place the carrots cut-side down on a rimmed baking sheet and roast, flipping about halfway through, until the carrots are golden brown and tender, about 25 to 30 minutes. Allow to cool slightly.
- While the carrots roast, make the cilantro yogurt: In a medium bowl, combine the Greek yogurt, cilantro, ground coriander, lime juice and Aleppo pepper or red-pepper flakes, if using. Stir well to combine and salt to taste.
- Spread the cilantro yogurt on the bottom of a plate or platter and arrange roasted carrots on top. Scatter peanuts and scallions on top, and finish with flaky salt and a squeeze of lime juice, if using.
Nutrition Facts : @context http, Calories 167, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 412 milligrams, Sugar 7 grams, TransFat 0 grams
ROASTED CARROT DIP
Surprise your guests with this unique and flavorful dip. Sweet, caramelized flavors, paired with a hint of heat from the chile oil. Add as much or as little oil as you'd like, or omit completely if you prefer. Use different fresh or dried peppers to infuse the oil. This reheats exceptionally well; in fact, I find it more flavorful the next day. Serve with wheat crackers or pita chips. Instead of parsley, you can top with crushed pistachios or pumpkin seeds.
Provided by France C
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Pour olive oil into a small saucepan over medium-high heat and cook until lightly simmering, about 1 minute. Add crushed red pepper and remove from heat; set aside. Let chile oil infuse while preparing the rest of the recipe.
- Toss carrots, onion, whole garlic cloves, olive oil, salt, coriander, and turmeric together in a bowl. Transfer to the prepared baking sheet in an even layer.
- Roast in the preheated oven until soft, tossing halfway through, about 30 minutes total. Remove from the oven and allow to cool.
- Transfer cooked carrot mixture to a food processor and add tahini, honey, and additional salt, if needed. Blend carrot dip until smooth.
- Spoon dip into a small serving bowl. Strain chile oil into a small dish and discard crushed red pepper. Drizzle oil to your preference on top of the dip and garnish with parsley.
Nutrition Facts : Calories 129.7 calories, Carbohydrate 11.9 g, Fat 9.1 g, Fiber 3.2 g, Protein 1.8 g, SaturatedFat 1.3 g, Sodium 229.2 mg, Sugar 5.5 g
ROASTED CARROT DIP
Cumin and Sriracha add heat and depth to this super-simple party hors d'oeuvre.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. On a rimmed baking sheet, toss carrots and onion with 2 tablespoons oil and the cumin. Season with salt. Roast until golden brown and tender, about 35 minutes, flipping halfway through.
- Transfer vegetables to a food processor, and pulse until a coarse paste forms. Add remaining 1/4 cup oil, the vinegar, Sriracha, and garlic. Pulse to combine. Season with salt. Dollop with yogurt and serve with pita bread.
Nutrition Facts : Calories 180 g, Fat 14 g, Fiber 4 g, Protein 1 g, SaturatedFat 2 g
ROASTED CARROT AND YOGURT DIP
Make and share this Roasted Carrot and Yogurt Dip recipe from Food.com.
Provided by dicentra
Categories Spreads
Time 55m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- In a bowl, combine carrots and oil. Transfer to a baking sheet and roast at 425 for 45 minutes. Let cool.
- In a food processor, combine carrots and spices. Add yogurt and pulse until blended. Spoon into a bowl and garnish with parsley. Serve warm.
Nutrition Facts : Calories 312.5, Fat 19.6, SaturatedFat 2.7, Sodium 230.6, Carbohydrate 34.4, Fiber 10, Sugar 15.5, Protein 3.9
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