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Roasted Carrots
Rated 5.0 stars by 1 users
Author:
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.
Ingredients
Carrots
- 2 lbs carrots (approximately 15)
- 1 Tbsp olive oil
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2 tsp Cumin – Ground
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2 tsp Paprika – Smoked
Sweet
- salt and pepper, to taste
Green Goddess Dip
- 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
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2 Tbsp Green Goddess
Seasoning
-
1 Tbsp Onion Obsession
Spice Blend
- 1 Tbsp lemon juice
- 2 tsp lemon zest
- salt and pepper, to taste
Garnish
- 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
- 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.
- 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.
- *In place of fresh herbs, a packed 1/2 cup of baby spinach can be substituted.
- 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.