I've always loved carrots for their versatility and portability but didn't really understand how addictive they could be until I tried Alaska-grown.
Crunchy and sweet like no other carrots I’ve ever tasted, they really don’t need much to dress them up. I do love roasting vegetables as the method enhances the natural sugars. For this recipe, I started with plain yogurt, which creates a type of char and crust on the carrots as they roast. I’ve been cooking a lot with turmeric (recently, I’ve spied fresh turmeric at various Carrs grocery stores in Anchorage), which is not only a potent natural anti-inflammatory but also adds brilliant color and warmth to many dishes.
If you prefer, grate some ginger or your favorite spices, such as cumin or coriander. And don't toss out those carrot tops. They make for a surprisingly delicious condiment to stir into hot pasta, smear onto grilled halibut or salmon, or as a dip for crudités.
Spiced yogurt-crusted carrots
Makes 4 servings
1 pound carrots, tops trimmed to about 1/2 inch (discard top or use to make carrot-top pesto)
1 cup plain yogurt
1 tablespoon extra virgin olive oil
1 clove garlic, minced
1/4 teaspoon ground turmeric
1 teaspoon liquid honey or birch syrup
Salt and fresh ground black pepper, to taste
2 teaspoons white sesame seeds
Fresh mint leaves and lemon wedges, for garnish
Serve with: avocado slices; fresh tomatoes; burrata cheese; arugula or mixed greens; Alaska sprouts (optional)
1. Preheat oven to 425 degrees. Clean and trim carrots; set aside. Combine yogurt, olive oil, garlic, turmeric and honey in a bowl; toss carrots to coat with yogurt mixture. Season with salt and pepper. Place carrots on a parchment-lined baking sheet and roast 25 minutes. Sprinkle with sesame seeds and roast another 5 to 10 minutes or until carrots are just tender and charred.
2. Sprinkle a little more salt over carrots and garnish with fresh mint leaves. Serve as is or make a complete salad and serve with any or all of the optional serving suggestions.
More carrot love online
Carrot-top pesto: kimsunee.com
Laurie Constantino's spicy carrot spread with garlic yogurt
Maya Evoy's coconut carrot cake
Martha Rose Shulman's rice pilaf with carrots and parsley
Cooking Light carrot cake pancakes
Kim Sunée ate and lived in Europe for 10 years before working as a food editor for Southern Living magazine and Cottage Living magazine. Her writing has appeared in Food & Wine, The Oxford American and Asian American Poetry and Writing. She is currently based in Anchorage. Her most recent cookbook is “A Mouthful of Stars.” For more food and travel, visit kimsunee.com.