Chris Cosentino’s Roasted Carrots with Greek Yogurt & Almonds
4 tbsp. extra-virgin olive oil, divided, plus more for drizzling
24 small rainbow carrots with tops (about 1½ lbs.)
1 tbsp. cumin seeds
1 tbsp. orange zest plus 4 tbsp. fresh juice (from 1 orange)
½ tsp. sea salt
¼ tsp. black pepper
12 Medjool dates, split and pitted
¼ cup whole-milk Greek yogurt
½ cup toasted sliced almonds
¼ cup loosely packed fresh cilantro leaves
1. Preheat oven to 325°. Heat 2 tablespoons of the oil in a large ovenproof skillet over medium. Add carrots, and cook, gently turning, until lightly browned on each side, about 6 to 8 minutes. Stir in cumin seeds. Place skillet in oven, and roast until tender, 8 to 10 minutes.
2. Whisk together orange zest, orange juice, salt, pepper and remaining 2 tablespoons oil in a large bowl. Add roasted carrot mixture to bowl, and toss to coat.
3. Place skillet over medium heat. Add dates, split side down, and cook until golden, about 4 minutes.
4. Pile carrots on a medium serving platter. Dollop with yogurt, and top with dates. Sprinkle with almonds and cilantro; drizzle with olive oil.
Active time: 30 minutes
Total time: 30 minutes