Roasted Crispy Carrots with Parmigiano Reggiano and Yogurt Dressing
Directions
- 1Preheat oven to 425℉.
- 2In a bowl, add onion powder, cumin, paprika, salt, chilli flakes, and olive oil.
- 3Mix well and coat the carrot pieces.
- 4Add 1/4 cup Parmigiano Reggiano and toss.
- 5Place the carrot sticks evenly on a baking tray and add a layer of Parmigiano Reggiano on top.
- 6Bake in the oven for 20-25 minutes or until tender.
- 7Remove, plate, and sprinkle maldon salt.
- 8In a separate bowl, add the yogurt dressing ingredients (plain Greek yogurt, pressed garlic clove, lemon juice, milk) and whisk until smooth.
- 9Drizzle yogurt dressing on the carrots and finish with a sprinkle of paprika and cumin.
Ingredients
- 1 lb carrots, sliced into 3’’ long flat pieces
- 0.5 cup extra-virgin olive oil
- 0.5 cup grated Parmigiano Reggiano
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt
- 1 tsp chilli flakes
- QB Maldon salt
- 4 tbsp plain Greek yogurt
- 1 garlic clove, pressed
- 0.5 lemon, juice
- 0.25 cup milk
Equipment
ovenbowlbaking traywhisk
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