Cumin-Roasted Carrots with Greek Yogurt

Total Time:
1 hr
Prep:
10 min
Cook:
50 min

Yield:
4 to 6 Servings
Level:
Easy

Ingredients
  • 2 pounds small carrots (about 20 carrots), peeled
  • 1 ½ tablespoons extra-virgin olive oil
  • ½ teaspoon ground cumin
  • 1 teaspoon kosher salt
  • ¼ cup parsley leaves, roughly chopped
  • ¼ cup Greek yogurt
Directions
  • 1. Preheat the oven to 400°F. Place the carrots on a baking sheet and drizzle with the oil. Sprinkle with the cumin and salt and toss well. Spread out in a single layer on the baking sheet and roast until tender, about 40 minutes, shaking pan halfway through the cooking time.

  • 2. Place the carrots on a platter, sprinkle with the parsley and top with the yogurt.

  • Copyright 2013 Television Food Network, G.P. All rights reserved.


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