(Picture: Erik Putz; Meals styling by Ashley Denton; Prop styling by Madeleine Johari)
Elements
-
600 g
small
carrots
, with stems, scrubbed nicely -
4 tsp
olive oil
, divided -
3/4 tsp
Moroccan-Impressed Spice Mix
, divided, (see Kitchen tip for recipe) -
1/4 tsp
salt -
3
shallots
, thinly sliced into rounds -
1/2 cup
2%
Greek yogurt -
1 tbsp
honey
Directions
- Place rack in centre of oven and preheat to 400F. Line a baking sheet with foil.
- Trim carrots, reserving 1/4 cup chopped carrot leaves. Toss carrots with 2 tsp oil, 1/4 tsp spice mix and salt on ready sheet. Roast, flipping midway, till carrots are tender, about 25 min.
- In the meantime, warmth a big non-stick frying pan over medium-high. Add remaining 2 tsp oil, after which shallots. Prepare dinner, stirring typically, till golden-brown, 5 to 7 min. Add remaining 1/2 tsp spice mix and cook dinner for 1 min extra.
- Unfold yogurt on a platter. Prepare carrots on yogurt, after which drizzle with honey. Scatter shallots and reserved carrot leaves on high.
