Cumin-Roasted Carrots with Greek Yogurt
Cumin-Roasted Carrots with Greek Yogurt
This yogurt dressing is good on other vegetables and salads as well.
Ingredients
- 2 pounds small carrots (about 20 carrots), peeled
- 1 ½ tablespoons extra-virgin olive oil
- ½ teaspoon ground cumin
- 1 teaspoon kosher salt
- ¼ cup parsley leaves, roughly chopped
- ¼ cup Greek yogurt
Instructions
- Preheat the oven to 400°F. Place the carrots on a baking sheet and drizzle with the oil. Sprinkle with the cumin and salt and toss well. Spread out in a single layer on the baking sheet and roast until tender, about 40 minutes, shaking pan halfway through the cooking time.
- Place the carrots on a platter, sprinkle with the parsley and top with the yogurt.
Notes
https://plant-it-forward.org/cumin-roasted-carrots-with-greek-yogurt/