Roasted Carrots with Cumin Yogurt
Ingredients
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1½ pounds rainbow carrots
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¼ cup extra-virgin olive oil
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1½ teaspoons salt
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½ teaspoon black pepper
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½ cup Greek yogurt
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1 tablespoon tahini
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½ lemon
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Trim and peel carrots
Trim off the carrot tops and peel.
1½ pounds rainbow carrots
chopping board
knife
vegetable peeler
Place the carrots on the June Pan and add oil
Place the carrots on the June Pan and drizzle with the olive oil.
¼ cup extra-virgin olive oil
June Pan
liquid measuring cup
Season the carrots
Sprinkle the carrots with the salt and pepper and toss to coat. Spread the carrots on the June Pan in a single layer.
1½ teaspoons salt
½ teaspoon black pepper
measuring spoons
Broil the carrots
Place the carrots in the June Oven on the middle shelf of the June Oven. June will notify you when the carrots are ready. If desired, follow instructions on your June Oven to continue cooking.
June Oven
Start the sauce
Place the yogurt and tahini in a medium bowl. Squeeze the lemon half into the bowl.
½ cup Greek yogurt
1 tablespoon tahini
½ lemon
medium bowl
citrus juicer
Finish the sauce
Add the salt and cumin to the yogurt. Stir the sauce until it is combined.
½ teaspoon salt
¼ teaspoon ground cumin
spatula
Chop the cilantro
Trim any woody stems off the cilantro. Chop the leaves and tender stems roughly.
½ bunch cilantro
Garnish and serve the carrots
Transfer the carrots to a serving platter and spread the yogurt sauce over them with a spoon or spatula. Sprinkle the carrots with the cilantro and drizzle olive oil over them before serving.
chopped cilantro