Roasted Carrots with Calabrian Chili Yogurt and Mint Recipe
Servings: 4 -6
Ingredients
- 2 bunches carrots rainbow carrots are pretty, small carrots left whole and large carrots cut into 2-inch chunks
- Unrefined olive oil
- Sea salt and freshly ground black pepper
- 2 ounces goat cheese or feta cheese at room temp or use all yogurt
- ¾ cup + 1 Tablespoon plain unsweetened, whole milk Greek yogurt or coconut yogurt
- ½ - 1 teaspoon Calabrian chilies or harissa to taste
- Add a pinch of salt if you do not add goat cheese or feta
- ¼ cup finely chopped pistachios sesame seeds, or toasted sunflower seeds
- ¼ cup fresh mint leaves torn with your hands
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with unbleached parchment paper.
- Spread carrots on the prepared baking sheet and toss with oil. Season with salt and pepper. Roast for 30 minutes, or until tender.
- In a medium bowl, mix together the softened goat cheese and yogurt until smooth. Add Calabrian chilies or harissa if you like a spicy element. Spread the goat cheese-yogurt mixture on the bottom of a serving platter. Top with roasted carrots and sprinkle with chopped pistachios. Garnish with mint, if desired.
Notes
Other vegetables can be subbed here instead of the carrots. You can also use the yogurt mixture as a dip.