Flash-Roasted Carrot Sticks with Cumin-Carrot Yogurt Sauce

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Roasted carrots are a dinnertime staple, but this recipe spins them as more-ish finger-food appetizer or snack. The inherent sweetness of garden-fresh carrots is heightened by honey in this dish, and given a spicy kick from cayenne. Make the dip as spicy as you like with a little or a lot.

Flash-Roasted Carrot Sticks with Cumin-Carrot Yogurt Sauce

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 4 servings

Flash-Roasted Carrot Sticks with Cumin-Carrot Yogurt Sauce

Ingredients

  1. Cumin-Carrot Yogurt Sauce
  2. 1/4 cup carrots, peeled and finely grated
  3. 1 teaspoon cumin seeds, toasted and ground
  4. 1/2 cup plain low-fat yogurt, Greek-style
  5. 2 teaspoons honey
  6. Dash cayenne
  7. Sea salt and freshly ground pepper, to taste
  8. Carrot Sticks
  9. 1 pound carrots, peeled and cut into 1/2-inch by 2-inch sticks
  10. 1 tablespoon olive oil
  11. Sea salt and freshly ground pepper, to taste

Instructions

Preheat oven to 475 degrees F. Set a heavy-duty roasting pan inside on the middle rack.

To make sauce: Mix ingredients together and let sit for 10 minutes before serving to let flavors meld.

To make carrot sticks: Toss carrot sticks with olive oil, salt and pepper. When oven and pan are preheated, spread carrot sticks in pan in a single layer. Roast, turning frequently, for 10-12 minutes, until golden-brown in spots and crisp-tender. Serve with Cumin-Carrot Yogurt Sauce.

http://nourishnetwork.com/2010/03/08/carrots-with-yogurt-sauce/

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