- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 50 mins
- Serves
- 8
Ingredients
- 1 kg bag
- Compliments Organic Carrots
- 2 lb
- 1/4 cup
- Panache Extra Virgin Olive Oil, divided
- 60 mL
- 3 tbsp
- Compliments Liquid Honey, divided
- 45 mL
- 1 tsp
- cumin
- 5 mL
- 1/2 tsp
- cinnamon
- 2 mL
- 1/2 tsp
- turmeric
- 2 mL
- 1/4 tsp
- garlic powder
- 1 mL
- 1/4 tsp
- ginger powder
- 1 mL
- 1/4 tsp
- each salt and pepper, divided
- 1 mL
- 2 tbsp
- Compliments Unsalted Butter, cold
- 30 mL
- 1
- lemon
- 3/4 cup
- Greek-style yogurt
- 175 mL
- 4 tsp
- tahini paste
- 20 mL
- 1 tsp
- za’atar spice
- 5 mL
- 1/4 cup
- finely chopped pistachios
- 60 mL
- 1/4 cup
- pomegranate arils (seeds)
- 60 mL
Directions
Step 1
Preheat oven to (220°C) 425°F. Peel carrots, trim off and discard ends. Slice smaller carrots in half lengthwise and larger carrots in quarters lengthwise. Set aside a 9 x 13 in. (3 L) baking dish or small roasting pan (Note: To avoid scorching, be sure carrots can lie touching in a single layer, not too spread out).
Step 2
In a large bowl, mix together 3 tbsp (45 mL) of the olive oil, 2 tbsp (30 mL) of the honey, cumin, cinnamon, turmeric, garlic powder, ginger powder and most of the salt and pepper. Add the carrots, toss to coat. Place in the baking dish or roasting pan, drizzling over any leftover olive oil mixture from the bowl overtop. Cut the butter into small pieces and scatter on carrots. Roast 25 to 30 min., until carrots are tender and caramelized.
Step 3
Meanwhile, into a bowl, finely zest and juice the lemon (about 3 tbsp/45 mL juice). Stir in the remaining 1 tbsp (15 mL) olive oil, remaining 1 tbsp (15 mL) honey, yogurt, tahini, za’atar spice and remaining salt and pepper. Use the back of a large spoon to spread half the yogurt sauce in the bottom of a serving platter.
Step 4
Arrange roasted carrots on top of the sauce (for a pretty presentation, lay lengths in the same direction). Drizzle any leftover juices from the roasting dish over the carrots. Thickly drizzle the remaining yogurt sauce across the carrots. Garnish with pistachios and pomegranate arils to serve.
Tip
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- Per serving (1/8 of the recipe)
- Calories:
- 220
- Fat:
- 14 g
- Saturated Fat:
- 3.5 g
- Carbs:
- 21 g
- Fibre:
- 4 g
- Sugar:
- 13 g
- Cholesterol:
- 10 mg
- Protein:
- 5 g
- Sodium:
- 180 mg
