2 bunches farmer’s market carrots (tops trimmed or 1 ½ pounds regular carrots, cut in half lengthwise)
4 Tablespoons unrefined coconut oil (melted or unrefined olive oil)
sea salt and freshly ground black pepper to taste
za’tar (optional)
Garlic Yogurt: (if you love yogurt, double the recipe)
¾ cup whole (unsweetened Greek yogurt)
1 medium-large clove garlic (grated)
3/8 teaspoon sea salt
Steps
Preheat the oven to 400 degrees. Line a baking sheet with unbleached parchment paper.
Place the carrots on the prepared baking sheet and toss to coat with coconut oil. Arrange carrots in one layer and sprinkle with salt and pepper.
Roast carrots for 20-25 minutes, until tender but still with a bite.
Meanwhile, make the yogurt sauce. Combine all ingredients in a small bowl.
When carrots are done roasting, sprinkle them with za’tar.
Spread the garlic yogurt in the center of a platter and arrange the carrots on top.
Reviews
Doralyn on 2024-02-25 (5 stars): So simple, so easy, so tasty! I made these several times this winter, so just went with a bag of organic carrots, cut half lengthwise. The yogurt sauce is delicious and it looks so lovely with the carrots on a platter. Definitely a go-to vegetable side dish!
Nancy on 2016-04-21 (5 stars): My non-veggie loving kids LOVE this recipe. Thank you for another winner!
