We don’t really like carrots. Ok, I take that back, we like cake made out of carrots, and we like raw carrots, but both Jack and I grew up with a disdain for cooked carrots. Of course, we only knew them as the mushy baby carrot version. Or worse yet, the mushy baby carrots in the pot roast version. We both have memories of our moms smasing the carrots and boiled potatoes together and pouring gravy on top. “But it’s so good this way”, my mom would say… each and every time… as if one day this mush would miraculously taste like ice cream.
But last Saturday at the farmers market, I couldn’t pass up this bag of colorful carrots. (It also helped that the design of the label on the bag was so darn cute). I brought them home and realized that cake was out, as it would be the ugliest looking brown carrot cake. So instead, I decided it was high time to make cooked carrots taste good – by roasting them to tender-not-mushy-caramelized goodness. I made a tangy cilantro yogurt to dip them in, and we both devoured them.
1 bunch carrots
drizzle of olive oil
other half of the garlic clove, from above recipe
salt & pepper
heaping 1/2 cup plain yogurt (icelandic, greek, vegan… whatever you like)
2 tablespoons olive oil
1-2 teaspoons agave or honey
1 teaspoon minced onion (or onion powder)
1/2 medium or large clove of garlic, minced
1 teaspoon fresh ginger, minced
1 tablespoon fresh lime juice
1/2 teaspoon brown mustard seeds
1/4 cup chopped cilantro
salt, to taste
Preheat oven to 450 degrees.
Depending on the size of your carrots, slice them lengthwise in half or quarters. Drizzle with a bit of olive oil and toss them with the minced garlic, salt and pepper. Arrange on a baking sheet. Bake for about 20 minutes, flipping halfway through.
Meanwhile make the yogurt. In a small bowl, combine all ingredients except a bit of the cilantro and stir. Taste and adjust seasonings. Add reserved cilantro on top for garnish. Refrigerate until ready to use.