Easter Carrots

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  • Level: Easy
  • Total: 30 min
  • Active: 25 min
  • Yield: 4 to 6 servings
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Ingredients

12 ounces (about 3 medium) carrots, peeled

2 to 4 tablespoons vegetable oil

Kosher salt and freshly ground black pepper

1/3 cup Greek yogurt

1/2 cup toasted walnuts, chopped

Parsley leaves, for serving

Directions

  1. Cut the carrots into 3-inch logs and then divide each log into halves or fourths, depending on the width of the carrots. This should make spears that have at least one flat side.
  2. Heat 2 tablespoons of the oil in a cast-iron skillet over medium heat. When it is hot, place half of the carrots into the oil flat-side down and cook without turning until tender, 6 to 8 minutes. Sprinkle with salt. The cut sides will be very, very dark. Some may even call it burnt. Don't worry--it tastes great! Stir and let cook until the carrots are tender on the other side, 1 to 2 minutes more. Transfer the carrots to a plate. Repeat the steps to cook the remaining carrots, adding the additional 2 tablespoons oil if needed. Season and cool to room temperature.
  3. Meanwhile, mix together the yogurt, 1/2 teaspoon pepper and a pinch of salt in a small bowl.
  4. Spread the yogurt on the bottom of a serving plate, add the carrots and sprinkle with the walnuts and parsley.
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