Roasted Carrots with Chile Yogurt & Cilantro Sauce
recipe adapted from Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi
- 2 lbs. assorted carrots, peeled
- 1 teaspoon ground cinnamon
- 6 tablespoons extra virgin olive oil
- 1 clove garlic
- 1 3/4 oz. cilantro, leaves and stems, plus extra leaves for garnish
- 2 1/2 tablespoons raw pumpkin seeds
- 1/3 cup Greek yogurt
- 1 1/2 teaspoons Sriracha
- salt & pepper
Preheat oven to 425F.
Sprinkle cinnamon on a baking sheet and mix with 2 tablespoons olive oil, 3/4 teaspoon salt, and a good grind of fresh cracked pepper. Toss carrots in cinnamon oil mixture to evenly coat and roast for 35-40 minutes, until soft and nicely browned. Remove carrots from the oven and set aside to cool.
To make herb paste, blitz garlic in a mini food processor until coarsely chopped. Place the cilantro and the remaining 4 tablespoons olive oil and a generous pinch of salt in the processor with the garlic and blitz to form a fine paste, and set aside.
Turn down the oven temperature to 350F. Lay the pumpkin seeds on a baking sheet and roast in the oven for 6 to 8 minutes. Remove from the oven and allow to cool.
When you are ready to serve, swirl together the yogurt and the sriracha sauce. Lay the carrots on a platter and drizzle the spicy yogurt sauce and then herb paste on top. Scatter the pumpkin seeds on top followed by extra cilantro leaves.