Oven Roasted Heirloom Carrots

ysm heirloom carrotsCarrots really are, like the your mom always told you, a very great source of nutrition for your whole body–but especially your eyes. With the holidays quickly approaching you rely on your eyesight to see all of the beautiful decorations, as well as the faces of all of your loved ones! This tasty recipe will help keep your eyesight strong and preserve your vision.

Carrots contain groups of antioxidants called beta-carotenes, lutein and zeaxanthin that, when consumed properly, can especially benefit your eyesight. These nutrients can help prevent eye damage from UV rays and remove other harmful cells that may lead to other vision issues such as cataracts, dry eye syndrome and age-related macular degeneration.

This recipe combines many dissimilar flavors and textures that may not seem to fit together but brace your taste buds for an unforgettable ride! This dish is the best of both worlds–nutritious and delicious!

Oven Roasted Heirloom Carrots with Pomegranates, Indian Spiced Yogurt, and Cilantro

Ingredients

  • 1 bag heirloom carrots, peeled and sliced on a bias
  • 1 cup Labna or Greek Yogurt
  • 1 tablespoon Garam Masala (Indian spice blend)
  • 1 lime, juice/zest
  • 1 tablespoon Harissa (North African chili paste)
  • Pomegranate aerials
  • 1 bundle cilantro, chopped
  • Extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

Instructions

  1. Prepare carrots by peeling and cutting on a bias to your desired thickness.
  2. Place carrots in a bowl with a drizzle of olive oil, Garam Masala, salt and pepper. Toss to coat. Spread onto a baking sheet and bake at 375 degrees for about 30 to 45 minutes or until carrots are tender.
  3. In a small mixing bowl, mix Harissa, yogurt, lime juice/zest and a pinch of salt. Mix until combined. Depending upon the thickness of the yogurt, thin slightly with water or milk to be able to drizzle yogurt over the carrots when plating.
  4. Place warm carrots on plate and drizzle with spiced yogurt and garnish with pomegranate aerials and chopped cilantro.