Charred Carrots with Turmeric and Lemon Yogurt

Often overlooked, the carrot posses a magical ability to tantalize ones taste buds. The secret to a good roasted carrot is to really roast it. Roast it hard. A carrot that is lightly cooked is good, but a carrot that is charred, and dances along the line of burnt is amazing. I have found that dusting the carrots in a mixture of cumin and turmeric adds to the richness and depth of the roasted carrot. A beautiful yogurt dressing with herbs and lemon off set the richness and provide a bright and acidic counterpart that rounds out the dish. Follow your senses in the kitchen, but I will say that if you think the carrot is ready, leave it a little longer... scary I know, but it will be worth it. 

Ingredients

Organic Carrots (variety of colors) - 2 bunches unpeeled
Turmeric - 2 tbsp
Cumin (seeds toasted then ground) - 2 tbsp
Salt and Pepper - To taste
Olive Oil - 1/4 cup

Dressing

Greek Yogurt (Fage) - 1 1/2 cup
Lemon - 1 1/2 juiced
Olive Oil - 1/4 cup
Basil - 1 tbsp chopped
Mint - 1 tbsp chopped
Salt and Pepper - to taste
Pistachio Nuts to garnish

Method

Start preheating the oven to 375 F. Begin to wash and peel the carrots. Take the stems off. 

Lay the carrots on a sheet tray and sprinkle with cumin, turmeric, salt and pepper. Drizzle with olive oil and mix with your hands, getting a nice coating of seasoning over each carrot. Lay them on the sheet tray evenly spaced. Place in the oven for 15 min. Check the carrot and if dark brown on the bottom turn over. Cook for an additional 10 min and then remove from the oven. 

Mix the yogurt, lemon, olive oil, basil, mint, salt and pepper, spoon over the carrots before serving.