Roasted Carrots

Ingredients

• 1½ pounds slender whole carrots or medium carrots, halved lengthwise
• 1½ tablespoons vegetable oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• Hide ingredients for Yogurt-Dill Sauce, Harissa, Cilantro-Mint Chutney, or Pesto (made with carrot tops, if on hand) 1 Yogurt-Dill Sauce, Harissa, Cilantro-Mint Chutney, or Pesto (made with carrot tops, if on hand) (opens in new tab) Yogurt-Dill Sauce, Harissa, Cilantro-Mint Chutney, or Pesto (made with carrot tops, if on hand)
  • 1 cup plain yogurt
  • 1 tablespoon minced dill
  • 1 tablespoon grated peeled fresh or drained prepared horseradish
  • 1 tablespoon stone-ground mustard
  • 1 garlic clove, minced or grated on a rasp grater

  Sub-recipe steps

  1. Whisk together in a medium bowl: 1 cup plain yogurt; 1 tablespoon minced dill; 1 tablespoon grated peeled fresh or drained prepared horseradish; 1 tablespoon stone-ground mustard; 1 garlic clove, minced or grated on a rasp grater
  2. Serve immediately or store, refrigerated, for up to 5 days.
• 1 tablespoon lemon juice
• Hide ingredients for 2 tablespoons chopped herbs, or a seasoning blend like Za’atar, Gremolata, or Dukkah 1 2 tablespoons chopped herbs, or a seasoning blend like Za’atar, Gremolata, or Dukkah (opens in new tab) 2 tablespoons chopped herbs, or a seasoning blend like Za’atar, Gremolata, or Dukkah
  • 2 tablespoons dried thyme
  • (2 teaspoons dried marjoram)
  • 1 tablespoon ground sumac
  • 1 tablespoon toasted sesame seeds

  Sub-recipe steps

  1. Place a small skillet over medium heat and add: 2 tablespoons dried thyme; (2 teaspoons dried marjoram)
  2. Toast, stirring frequently, until fragrant, about 2 minutes. Transfer to a spice grinder and let cool completely. Add to the spice grinder: 1 tablespoon ground sumac
  3. Grind until fine. Transfer to a small bowl and stir in: 1 tablespoon toasted sesame seeds