Charred Maple Carrots And Sumac Yogurt Food
CHARRED CARROTS WITH ORANGE AND BALSAMIC
Ina Garten was one of the people who made roasted whole carrots fashionable for home cooks, back when "The Barefoot Contessa Cookbook" - her first - was published in 1999. Brightening up basic dishes with lemon, orange and vinegar became one of her signatures. She shared this recipe from her book "Modern Comfort Food" with The Times for Thanksgiving 2020.
Provided by Julia Moskin
Categories vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Position an oven rack 4 inches away from the broiler and heat the broiler.
- Cut the carrots crosswise into 4-inch lengths. Cut the larger pieces lengthwise in half or quarters so the sticks are roughly 1/2-inch wide.
- Place the carrots on a sheet pan and drizzle them with the olive oil. Sprinkle with the thyme, 1 1/2 teaspoons kosher salt and 1/2 teaspoon pepper. Toss with your hands until coated, then spread the carrots out in an even layer.
- Broil the carrots for about 10 minutes, tossing every few minutes, until they are tender and randomly charred. Top the carrots with the orange zest, orange juice and vinegar, sprinkle with some fleur de sel and toss to coat. Taste for seasonings, then serve warm or at room temperature.
YOUNG CARROTS WITH SPRING ONIONS, SUMAC, AND ANCHOVIES
Steps:
- Make the covered-pot carrots and spring onions
- Preheat the oven to 300°F, with a rack in the middle. Toss the carrots and onions with 1 teaspoon kosher salt and 1 teaspoon olive oil. Lay them out in a single layer in a Dutch oven or other heavy pot with a lid. Cover the pot with foil and seal by placing the lid on top of the foil. Transfer the pot to the oven and cook the vegetables, first checking after 30 minutes for doneness by poking one with a metal skewer. When the vegetables are done, the skewer will slide in and out easily; as soon as they are tender, remove them to a plate to cool. Cut the cooled carrots lengthwise in half.
- Make the herb sauce
- Mix together the remaining two teaspoons of oil, parsley, mint, garlic, and a pinch of kosher salt in a small bowl.
- Put it all together
- Toss the carrots and spring onions with the herb sauce and the juice of the ½ lemon. Lay the carrots and spring onions out on a serving plate. Drape the anchovies over them. Scatter the croutons over and shower with the sumac. Finish with a squeeze of lemon juice.
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ZA’ATAR ROASTED CARROTS WITH SUMAC YOGURT SAUCE
From healthynibblesandbits.com
5/5 (10)Calories 142 per servingCategory Sides
- Preheat the oven to 375ºF (190ºC). Line a large baking sheet with parchment paper. Position an oven rack in the center position.
- Drizzle the olive oil over the carrots. You can do this inside a large bowl or over the baking sheet. Rub the oil over the carrots to make sure that the surface area of the carrots are covered in oil.
- Mix the za'atar and coriander inside a small bowl. Sprinkle about 2/3 of the spices over the carrots. Then, sprinkle in the salt.
- Line the carrots around the baking sheet. Bake the carrots for 20 to 25 minutes, until they're fork tender. If you are working with thin carrots (about 1/2 inch around the stem), the carrots will take about 20 minutes to cook. If you are working with carrots that are roughly 1 inch at the stem, they'll take about 25 to 28 minutes. You can always slice the thicker carrots in half to speed up the cooking time. Rotate the carrots halfway through roasting so that one side doesn't get too brown.
ROASTED CARROTS WITH YOGURT SAUCE | GOURMANDE IN THE KITCHEN
From gourmandeinthekitchen.com
Servings 4Calories 187 per servingTotal Time 40 mins
- In a bowl, whisk together the yogurt, herbs, garlic, olive oil and salt until smooth. Refrigerate until needed or overnight.
- Toss carrots with the olive oil, sumac, salt and pepper on a parchment lined baking sheet. Spread carrots out in an even layer and roast for 25-30 minutes until golden and tender. Set aside to cool until just warm to the touch or at room temperature.
- Spoon herbed yogurt mixture evenly on serving platter and top with roasted carrots. Garnish with hemp or sesame seeds and addition chopped herbs if desired and serve.
MAPLE ROASTED CARROTS WITH YOGURT SAUCE - AHEAD OF THYME
From aheadofthyme.com
5/5 (6)Total Time 35 minsCategory Side DishCalories 171 per serving
- Preheat oven to 425 F. Place carrots on a parchment lined baking sheet, then drizzle with olive oil. Set aside.
- In a small bowl, combine salt, cinnamon, and pepper. Distribute evenly between the carrots on all sides.
- Roast carrots for 20 minutes, rotating once half way through. Remove carrots from the oven and drizzle on maple syrup. Toss to coat, then cook for another 5-6 minutes.
- While carrots are cooking, you can make the yogurt sauce. Combine Greek yogurt, salt, lemon zest, lemon juice, and chopped tarragon in a small bowl. Add water to thin it out so it’s pourable, whisk to combine, then set aside.
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