At his Annapolis restaurant Preserve, chef Jeremy Hoffman pairs simple roasted carrots with zesty cumin yogurt. The spice serves to tease out the sweet meatiness from the vegetables.
Serves 6 to 8
Roast the carrots:
- 3 pounds baby carrots, peeled
- 3 tablespoons olive oil
- 1 teaspoon salt
- 2 tablespoons ground cumin
Preheat the oven to 350 degrees. Mix all the ingredients in a large bowl, then turn them onto a sheet tray. Roast until the carrots are cooked though and have a nice roasted color, about 25 minutes.
Make the cumin yogurt:
- 2 cups Greek yogurt
- 1 tablespoon ground cumin
- 1 teaspoon curry powder
- 1 teaspoon salt
- ¼ cup lemon juice
In a small bowl, mix all the ingredients until well-combined. Set aside.
Plate the carrots:
- Toasted almonds, for garnish
- Cilantro, for garnish
Streak the yogurt on the bottom of a plate, and scatter the carrots over top. Finish the dish with toasted almonds and cilantro.
