Yogurt & Cumin Roasted Carrots
Active Time: 10 minutes | Total Time: 55 minutes | Serves 4 | Gluten Free
- ¼ cup Greek yogurt
- 1 tablespoon extra virgin olive oil
- 1¼ teaspoons ground cumin
- ¼ teaspoon ground coriander
- ⅛ teaspoon cayenne pepper
- ¾ teaspoon kosher salt
- 1½ pounds medium carrots
Heat the oven (with the oven rack in the middle) to 400°F. Line a sheet pan with parchment paper.
In a large bowl, stir together the yogurt, oil, cumin, coriander, cayenne, and salt.
Slice the carrots on a bias into ½- to ¾-inch thick pieces. Add to the bowl and stir to evenly coat in the yogurt. Pour onto the prepared pan and spread into a single layer. Roast 40 to 45 minutes, until tender.
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