CUMIN-ROASTED CARROTS WITH GREEK YOGURT

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Cumin-Roasted Carrots with Greek Yogurt image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h

Yield 4 to 6 Servings

Number Of Ingredients 6

2 pounds small carrots (about 20 carrots), peeled
1½ tablespoons extra-virgin olive oil
½ teaspoon ground cumin
1 teaspoon kosher salt
¼ cup parsley leaves, roughly chopped
¼ cup Greek yogurt

Steps:

  • 1. Preheat the oven to 400°F. Place the carrots on a baking sheet and drizzle with the oil. Sprinkle with the cumin and salt and toss well. Spread out in a single layer on the baking sheet and roast until tender, about 40 minutes, shaking pan halfway through the cooking time.
  • 2. Place the carrots on a platter, sprinkle with the parsley and top with the yogurt.

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