A Recipe for Spice-Roasted Carrots with Yogurt and Antioxidant-Rich Pomegranate Seeds
A sprinkle of pomegranate seeds as a garnish instantly turns any dish into the sparkly and healthy centerpiece of a meal.
Pomegranates are best known for their high antioxidant content, especially punicalagin, a potent antioxidant present in the pomegranate’s juice.
(Related: You’re Going to Want to Get Pomegranates Right Now)
| Servings |
| 4people as a side dish |
| Servings |
| 4people as a side dish |
Ingredients
- For the carrots:
- 1 1/2 lb small carrots scrubbed, cut in half or quartered if large
- 3 tbsp olive oil
- 1 tbsp honey
- 1 1/2 tsp kosher salt
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp ground coriander
- 1/4 tsp tumeric
- 1/4 tsp black pepper
- For the yogurt:
- 1 cup 2% Greek yogurt
- 1/4 tsp kosher salt
- 1 clove garlic minced
- 1 tsp lemon juice
- 1/4 cup crumbled feta cheese
- 1/2 cup pomegranate seeds from one pomegranate
Servings: people as a side dish
Units:
|
Ingredients
Servings: people as a side dish
Units:
|
Instructions
- Preheat the oven to 450F and line a large baking sheet with parchment paper. Place the carrots in a large bowl, add the olive oil, honey, salt, pepper and spices, and toss until the carrots are well coated. Spread carrots evenly in a single layer on the prepared baking sheet and roast in the middle rack of the oven for 30-35 minutes until the carrots are caramelized and tender.
- While the carrots cook, stir together the Greek yogurt, salt, garlic and lemon juice until well combined and smooth. Spread the yogurt onto a plate, top with roasted carrots and sprinkle with crumbled feta and pomegranate seeds.
