Flash-Roasted Carrot Sticks with Cumin-Carrot Yogurt Sauce
Posted By Lia Huber On March 8, 2010 @ 9:24 pm In Appetizers & Snacks,Fall,Nourishing, Fast, Fresh Recipes,Recipes by Season,Spring,Type of Food,Vegetables & Whole Grains | No Comments
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.
Ingredients
- Cumin-Carrot Yogurt Sauce
- 1/4 cup carrots, peeled and finely grated
- 1 teaspoon cumin seeds, toasted and ground
- 1/2 cup plain low-fat yogurt, Greek-style
- 2 teaspoons honey
- Dash cayenne
- Sea salt and freshly ground pepper, to taste
- Carrot Sticks
- 1 pound carrots, peeled and cut into 1/2-inch by 2-inch sticks
- 1 tablespoon olive oil
- 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.
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