Curry Roasted Carrots with Yogurt Herb Sauce and Toasted Almonds
Author: Susan Lester
Recipe type: Vegetables
Serves: 2 Servings
- Roasted Carrots
- 6 carrots
- 4 Tablespoons Pasolivo Extra Virgin Olive Oil
- 2 teaspoons Garam Masala Seasoning
- Salt, to taste
- Toasted Almonds
- ½ cup Almonds, chopped
- Yogurt Herb Sauce
- 7 ounces Greek Yogurt
- 1 Tablespoon Pasolivo Extra Virgin Olive Oil
- 1 Tablespoon Lemon Juice
- 1 Tablespoon each fresh Chives, Dill,Mint, and Parsley minced
- ¼ teaspoon Garlic Powder
- Salt and Pepper, to taste
- Roasted Carrots
- Preheat Oven to 400 degrees.
- Clean carrots, but don't peel them.
- Make a sauce by stirring Olive Oil and spices together.
- Place carrots in a square baking pan and drizzle with sauce, turning to coat.
- Sprinkle with freshly ground sea salt.
- Bake for 20 minutes, remove from oven, and turn carrots over to coat.
- Return to the oven for 35 minutes, or until easily pierced with a knife.
- Toasted Almonds
- While carrots are roasting, coarsely chop almonds.
- Line a baking sheet with foil and scatter almonds evenly over it.
- Bake for 10 minutes until lightly browned.
- Set aside.
- Yogurt Herb Sauce
- Whisk yogurt, herbs, olive oil, and lemon juice together until fully blended.
- Assemble
- Place carrots on plate, drizzle with Yogurt Sauce, then sprinkle with Toasted Almonds.
Recipe by Create Amazing Meals at https://createamazingmeals.com/2015/03/product-review-pasolivo-extra-virgin-olive-oil.html
3.2.2925