Caramelized Carrots with Lime Yogurt

Name: Caramelized Carrots with Lime Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp extra-virgin olive oil; 2 garlic cloves, grated; 2 tsp ground cumin; 1 tsp toasted cumin seeds; 0.5 tsp fennel seeds; 1 tsp grated lemon zest; 2 tsp kosher salt; 1.5 lb medium carrots; 1 cup sheep's milk yogurt; 1 tbsp lime juice; Pinch of red pepper flakes; Fresh cilantro leaves

Halved carrots roasted with cumin, fennel seed, and lemon zest until caramelized, served over cumin-lime sheep's milk yogurt; carrots deliver vitamin A and beta-carotene to support skin collagen and eyesight.

From The Young Forever Cookbook

Prep: 15 min
Cook: 30 min
Total: 45 min
Yield: 4 servings
Category: Side Dish

Nutrition (estimated)

per 1 plate

Calories: 180 kcal
Protein: 4 g
Fat: 10 g
Carbs: 19 g
Fiber: 5 g
Sugar: 10 g
Sodium: 600 mg

Ingredients

2 tbsp extra-virgin olive oil
2 garlic cloves, grated
2 tsp ground cumin
1 tsp toasted cumin seeds
0.5 tsp fennel seeds
1 tsp grated lemon zest
2 tsp kosher salt
1.5 lb medium carrots
1 cup sheep's milk yogurt
1 tbsp lime juice
Pinch of red pepper flakes
Fresh cilantro leaves

Carrots (Cooked)Yogurt Cumin Fennel Seeds

Instructions

Heat oven to 425°F; line a baking sheet with parchment.
Carrots: Whisk olive oil, garlic, 1 tsp ground cumin, cumin seeds, fennel seeds, lemon zest, and salt. Toss carrots to coat evenly. Arrange cut-side down on a rimmed sheet. Roast 25–30 min, flipping halfway, until caramelized and tender. Cool slightly.
Yogurt: Mix yogurt, remaining 1 tsp ground cumin, lime juice, and red pepper flakes to taste.
Spread yogurt on a rimmed plate. Arrange roasted carrots on top, garnish with cilantro and a drizzle of olive oil.