The taste of these carrots always brings me back to the candle lit table in Baltimore I first tasted them on. The furniture was a rich array of mahogany wood and dark leather. The cocktails had fun names and came in quirky glassware. My love sat across the table with big twinkling blue eyes and a smile.
I remember the first bite of the carrots; the sweet roasted flesh of the carrot drizzled and the brightness of the coriander yogurt. Without hesitation I reached back into the cast iron skillet for seconds…then thirds….then fourths.
I love recreating dishes like this in my home. It brings me back to the warm moments that have etched themselves into my memory.
For this recipe you can absolutely use carrots without fronds, but increase the cooking time as they tend to be larger and thicker than the ones in the market with the greens.
For the Coriander Yogurt:
- 6 oz. plain Greek yogurt
- 1 teaspoon ground coriander
- 2 Tablespoons chopped cilantro
- 1 Tablespoon milk (to thin it out a bit)
- salt and pepper
Combine the yogurt, coriander and cilantro. Taste and season with salt and pepper.
For the Carrots:
- 12 carrots
- 2 Tablespoons honey
- 1 teaspoon Madras curry powder
- salt and black pepper
Preheat your oven to 425 degrees. Ensure one of your oven racks is on the lowest setting inside the stove. Cover a baking sheet with foil and spray with cooking spray.
If using the carrots with greens, chop the greens off the carrots, leaving 1-2 inches of the top. Donate the fronds to your compost pile.
Peel the carrots and give your carrot greens little tin foil hats like the ones I wear at night. Wait, what?
Place the carrots on your baking sheet. Drizzle with honey and sprinkle with curry powder. Rub to coat evenly.
Place the baking sheet on the lowest rack in your oven and roast in oven for 25 minutes, flipping half-way through. Serve immediately and dip in the coriander yogurt or drizzle to serve.
Happy Easter Y’all!
Adryon
