Roasted Carrots

The Spice & Tea Exchange

Servings

4

Cook Time

30 minutes

Tender, spice-roasted carrots paired with a vibrant, herb-forward Green Goddess dip make for a stunning and flavorful dish. Finished with a sprinkle of pomegranate seeds and fresh herbs, this elegant recipe is both effortless and impressive—perfect for entertaining or elevating any weeknight meal.

Roasted Carrots

Ingredients

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    • 2 lbs carrots (approximately 15)
    • 1 Tbsp olive oil
    • 2 tsp Cumin – Ground
    • 2 tsp Paprika – Smoked Sweet
    • salt and pepper, to taste

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    • 1 Tbsp fresh basil leaves
    • 1 Tbsp fresh chives
    • 1 Tbsp fresh dill weed
    • 1 Tbsp fresh parsley leaves
    • 1 cup feta cheese
    • 1½ cups plain Greek yogurt
    • ½ cup olive oil
    • 2 Tbsp Green Goddess Seasoning
    • 1 Tbsp Onion Obsession Spice Blend
    • 1 Tbsp lemon juice
    • 2 tsp lemon zest
    • salt and pepper, to taste

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    • ¼ cup pomegranate arils
    • fresh herbs, such as parsley, dill, basil, chives
    • 1 Tbsp crumbled feta cheese
    • Special Equipment: food processor

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    • Roasted Carrots (Kit)

    Directions

    1. Prepare Carrots. Preheat oven to 400°F. Clean and peel carrots; slice in half lengthwise. Toss in olive oil and season with cumin, paprika, salt, and pepper. Roast for 25 minutes or until tender.
    2. Prepare Dip. While carrots are roasting, add fresh herbs*, yogurt, feta, olive oil, Green Goddess Seasoning, Onion Obsession Spice Blend, lemon juice, and lemon zest to a food processor and blend until smooth. Season to taste.
    3. *In place of fresh herbs, a packed 1/2 cup of baby spinach can be substituted.
    4. Assemble. On a serving plate, spread your prepared dip. Remove carrots from oven and layer over the plated dip. Garnish with pomegranate arils, herbs, and crumbled feta.
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