ROASTED CARROTS WITH YOGURT, WALNUTS AND MINT Makes 4 servings
Fresh carrots are ample in spring farmers markets, and this recipe from Christina Musgrave of Tasting with Tina makes them the star of the dish. Roasted carrots with yogurt, walnuts and mint is a deliciously different recipe. The tang of garlicky yogurt, the sweetness of roasted carrots and earthy toasted walnuts make this a delightful spring treat. Ingredients For the carrots: 1 bag carrots, peeled 2 tablespoons olive oil Pinch of salt and pepper For the yogurt sauce: 1 cup fat-free Greek yogurt ½ tablespoon lemon juice 1 clove garlic, minced Pinch of salt and pepper For the walnuts: 4 ounces chopped walnuts 1 tablespoon olive oil Pinch of salt, pepper and cinnamon Mint leaves, for topping
26
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SPRING 2021
Directions Heat oven to 450°F. Toss carrots in olive oil and season with salt and pepper. Arrange carrots on a baking tray. Bake for 20 minutes. While carrots are baking, make the yogurt sauce. Mix yogurt with lemon juice, garlic and a pinch of salt and pepper. Set aside. Next, warm a pan on low heat. Add 1 tablespoon olive oil. Add walnuts and pinches of salt, pepper and cinnamon. Cook on low heat, stirring frequently, for 5 minutes. Remove from heat. After the carrots have cooked for 20 minutes, flip and bake for another 10 minutes. To serve, line carrots on a large tray and top with yogurt, walnuts and mint. Enjoy! You can find more of Christina’s recipes at her website (tastingwithtina.com) or on Instagram (@tasting. with.tina) or Facebook (facebook.com/tastingwithtinablog).
