Roasted Spiced Carrots With Caramelized Shallots
12
- Prep Time10 min
- Total Time35 min
- Makes4 servings
(Photo: Erik Putz; Food styling by Ashley Denton; Prop styling by Madeleine Johari)
The sweetness of carrots, married with moroccan-inspired spices elevates this veggie dish to the next level.
Ingredients
600 g small carrots, with stems, scrubbed well
4 tsp olive oil, divided
3/4 tsp Moroccan-Inspired Spice Blend, divided, (see Kitchen tip for recipe)
1/4 tsp salt
3 shallots, thinly sliced into rounds
1/2 cup 2% Greek yogurt
1 tbsp honey
Instructions
Position rack in centre of oven and preheat to 400F. Line a baking sheet with foil.
Trim carrots, reserving 1/4 cup chopped carrot leaves. Toss carrots with 2 tsp oil, 1/4 tsp spice blend and salt on prepared sheet. Roast, flipping halfway, until carrots are tender, about 25 min.
Meanwhile, heat a large non-stick frying pan over medium-high. Add remaining 2 tsp oil, and then shallots. Cook, stirring often, until golden-brown, 5 to 7 min. Add remaining 1/2 tsp spice blend and cook for 1 min more.
Spread yogurt on a platter. Arrange carrots on yogurt, and then drizzle with honey. Scatter shallots and reserved carrot leaves on top.
Kitchen tip
Get the Moroccan-Inspired Spice Blend recipe.
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