Citrusy Roasted Carrots With Herb-Yogurt Dressing

These orange heirloom carrots are drizzled with a honey-orange glaze and roasted until tender and slightly charred. A creamy herb-yogurt dressing and assortment of toasted toppings elevate the dish with texture and aromatic spice.

Recipe Information

Total Time:

Yield:

6 servings

Ingredients

¼ cup chile-infused honey

¼ cup fresh orange juice

1 tablespoon extra-virgin olive oil

24 small orange heirloom carrots, trimmed and peeled (about 2 pounds)

1 small orange, thinly sliced

¼ cup chopped roasted-and-salted shelled pistachios

1 teaspoon sesame seeds

1 teaspoon coriander seeds, crushed

1 teaspoon salt-free za’atar seasoning

⅓ cup plain Greek yogurt

2 tablespoons finely chopped Italian parsley

1 tablespoon fresh lemon juice

¼ teaspoon coarse kosher salt

Microgreens, for garnish

Sea salt flakes, for garnish

Directions

Preheat oven to 425°F. Lightly spray a large rimmed baking pan with nonstick cooking spray; set aside.
In a small bowl, whisk together honey, orange juice and olive oil; set aside. Place carrots in a single layer in prepared baking pan. Slightly tuck orange slices underneath. Drizzle with honey mixture.
Roast for 55 to 60 minutes or until carrots are tender and slightly charred, turning occasionally.
Meanwhile, heat a small nonstick skillet over medium heat; reduce heat to medium-low. Add pistachios, sesame seeds, coriander seeds and za’atar seasoning. Cook and stir for 1 to 2 minutes or until fragrant and toasted. Transfer to a small glass bowl; set aside to cool.
For yogurt dressing, in another small bowl, whisk together Greek yogurt, parsley, lemon juice and kosher salt.
To serve, remove carrots from oven; cool slightly. Drizzle with yogurt dressing; top with toasted pistachio mixture. Garnish with microgreens and sea salt, if desired.