Simple Pleasures

Roasted Carrots with Cumin Yogurt

It looks fancy but it could not be easier. If you want to elevate it, toss some toasted pumpkin seeds on top. Better yet, see if your farmer’s market has different colors of carrots for a festive plate.

Minutes

Servings

Easy

Difficulty

Ingredients

.5 kgsmall carrots, scrubbed, and cut into 5 cm pieces
1 tablespoonfresh thyme leaves
.25 cupolive oil
To tastesalt & freshly ground black pepper
1 cupplain Greek yogurt
1 teaspoonground cumin
1 tablespoontoasted pumpkin seeds

A note

Small, young carrots don’t need to be peeled. Just give them a good scrub under cold water.

Instructions

01
Heat your oven to 200℃.
02
Toss the carrots with the olive oil and spread out in a single layer in a sheet pan or oven-proof dish. Sprinkle with salt and pepper.
03
Roast with the carrots until they are golden brown and soft, about 20 minutes.
04
Meanwhile, mix the Greek yogurt with the cumin. You can add a little salt, if you like.
05
Serve the carrots with the yogurt on the side. Or you can spread the yogurt on a dish and lay the carrots over the top, sprinkling with the pumpkin seeds and the fresh thyme..