Roasted Carrots Recipe | Easy side dish! #shorts

Roasted Carrots Recipe with dukkah, Garlicky Yogurt And Mint. This roasted vegetable recipe is easy to make, delicious and makes for a perfect side dish!

The flavor in the roasted carrot recipe goes well beyond its good looks: Egyptian dukkah adds a savory layer to balance the sweetness of the carrots, and the garlicky yogurt acts like a condiment, spreading cooling, tangy, creamy goodness on each bite. Don’t sleep on the mint!

#carrots #roastedcarrots #roastedvegetables #vegetarianrecipe #vegetarianfood #vegetables

Recipe:
▢2 bunches rainbow carrots, trimmed and peeled
▢1 tablespoon Extra virgin olive oil
▢Kosher sal
▢Black pepper
▢¼ cup dukkah, homemade or store bought
▢½ cup Greek yogurt
▢1 garlic clove, grated or finely minced
▢¼ cup chopped mint leaves, for garnish

1. Get ready. Position a rack in the middle of your oven and preheat to 400°F. Line a sheet pan with aluminum foil.
2. Season the carrots. Place the carrots on the sheet pan and drizzle with olive oil (about 1 tablespoon). Sprinkle with a good pinch of salt and pepper and use your hands to rub the oil into the carrots, making sure they’re well coated and seasoned all over. Space apart on the sheet pan so they’re not touching, but leave a little room at one side for the dukkah later.
3. Roast the carrots. Place the carrots in the preheated oven and roast for 15 minutes. Use a pair of tongs to flip them so the other side is touching the hot pan. Roast until they’re deeply brown and charred at the tip, 10 to 15 minutes more.
4. Toast the dukkah. Turn off your oven and spread the dukkah on the sheet pan where you left the gap. Toast in the oven for just about a minute or so–you want it to get nice and fragrant, but take it out before the sesame seeds burn. Remove from the oven, then use tongs to turn the carrots in the dukkah, coating them all over. You can also fold the foil at two sides towards the center and shake to coat. Set aside to cool just a bit while you make the garlicky yogurt.
5. Make the garlicky yogurt. In a small bowl, mix the Greek yogurt with the garlic and a pinch of salt.
6. Finish and serve. Spread the garlicky yogurt on your serving platter, using a spoon to make swoops. Drizzle with olive oil, then top with the roasted carrots. Sprinkle on the mint and serve.

We’re putting carrots on the Easter menu  baby and wow is this the dish that’s going   to have everyone calling you the chefi  of chefs yep I’m talking about roasted   carrots how simple right but we’re giving  it the Mediterranean treatment we’re adding  

A beautiful extra nutty sexy Egyptian du  and then we’re serving these beautifully   caramelized carrots over a minty garlicky  Greek yogurt with loads of olive oil this