Easter Carrots

Name: Easter Carrots
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings
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

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Level: Easy

Total: 30 min
Active: 25 min

Yield: 4 to 6 servings

Level: Easy

Total: 30 min
Active: 25 min

Yield: 4 to 6 servings

Ingredients

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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

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11m Easy 99%

CLASS

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.
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.
Meanwhile, mix together the yogurt, 1/2 teaspoon pepper and a pinch of salt in a small bowl.
Spread the yogurt on the bottom of a serving plate, add the carrots and sprinkle with the walnuts and parsley.