Greg DuPree
November 05, 2017 12:00 PM

This colorful side from the Offal Good cookbook author and chef of Jackrabbit in Portland’s The Duniway hotel will counterbalance the rich dishes on the table.

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.
Serves: 4
Active time: 30 minutes
Total time: 30 minutes

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