*
For this recipe I used tri-color carrots since that’s what I received in my produce share. Feel free to use whatever carrots you have, or even parsnips. This is a great side dish that goes well with any protein of your choosing. It’s even delicious served at room temperature.

I highly recommend using the pine nuts to add some texture and a nutty flavor. If you don’t like pine nuts, use a nut of your choice. Serves 3-4 people.

1- 1/2 lbs. carrots, sliced on the bias 1/2” thick
2 tablespoons garlic honey *see note
3 tablespoons olive oil, divided
2 teaspoons cumin, divided
3/4 teaspoon ground coriander
3/4 teaspoon salt, divided
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika
4 large mint leaves, minced, plus garnish
1/2 cup Greek yogurt
2 tablespoons toasted pine nuts, optional

Preheat oven to 400°. Add the sliced carrots to a large bowl and toss with 2 tablespoons of olive oil, and the garlic honey. *If you don’t have garlic infused honey, just add 1/2 teaspoon of garlic powder, 1-1/2 teaspoons of cumin, ground coriander, 1/2 teaspoon salt, and pepper. Toss well and add to a parchment covered sheet pan, making sure the carrots are single layered.

Place in the oven for 20 minutes. Meanwhile, place 1/2 cup of Greek yogurt in a small bowl, add 1/2 teaspoon cumin, 1/4 teaspoon smoked paprika, and the mint. Mix well. Add the carrots to a serving bowl or small platter, dollop the yogurt in the center of the plate or on the side.

Drizzle the final tablespoon of olive oil around the carrots, spread the nuts around, and add the mint garnish on the yogurt.

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