Roasted Crispy Carrots with Parmigiano Reggiano and Yogurt Dressing

25 mins
Serves 1
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Directions

  1. 1Preheat oven to 425℉.
  2. 2In a bowl, add onion powder, cumin, paprika, salt, chilli flakes, and olive oil.
  3. 3Mix well and coat the carrot pieces.
  4. 4Add 1/4 cup Parmigiano Reggiano and toss.
  5. 5Place the carrot sticks evenly on a baking tray and add a layer of Parmigiano Reggiano on top.
  6. 6Bake in the oven for 20-25 minutes or until tender.
  7. 7Remove, plate, and sprinkle maldon salt.
  8. 8In a separate bowl, add the yogurt dressing ingredients (plain Greek yogurt, pressed garlic clove, lemon juice, milk) and whisk until smooth.
  9. 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