Easter Carrots
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 153
- Total Fat
- 12
- Saturated Fat
- 2
- Carbohydrates
- 9
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 3
- Cholesterol
- 3
- Sodium
- 280
- Total: 30 min
- Active: 25 min
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
- 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.