YES YOU CAN MAKE: MAPLE GINGER ROASTED CARROTS WITH MINT YOGURT
I was actually planning on making this dish before I realized that it was Easter this weekend. I laid out all of the carrots for the first shot then giggled a bit to myself that this was perfect timing for the Easter bunny.
This dish was inspired by something that I had at
. It's a cute little neighborhood place that serves the best pizza and apps. The dish is very Mediterranean with yogurt, mint and spices but it is a good appetizer or side dish for many types of meals. The recipe is also very easy and adaptable depending on your preferences.
Speaking of favorite neighborhood places...a little something special for my SF peeps, the ultimate foodie SF event is coming up Thursday, called
. It's where amazing SF restaurants come together to serve their best bites and all of the proceeds benefit
. It is an amazing way to taste the best food in the city all while helping to end childhood hunger in the US. If you use code BLOGSF you can get 20% off your
Ok, let's get started...
1 bunch of heirloom carrots (6-10 carrots)
1.5 tsp of fresh ground ginger
2 tsp of maple syrup
1 tsp of olive oil
1/2 tsp of cinnamon
Salt and pepper
1 small container of plain greek yogurt
Zest of one lemon
1/4 cup mint cut in long strips
Optional: Cayenne powder
2 Medjool dates sliced in pieces
1/4 cup cooked lentils
Step No. 1
Preheat oven to 400 degrees. Peel carrots.
Step No. 2
Rub carrots with maple syrup, olive oil, ginger, salt and pepper on a cookie sheet.
Step No. 3
Bake carrots for 15-20 mins depending on size. They are finished when a fork can easily go through them. While they bake prepare the yogurt sauce. Add in the majority of the mint, only setting aside a 10-20 pieces for garnish, and the lemon zest. Also, add a sprinkle of salt and pepper. If you want your sauce to be a little spicy, add cayenne powder to taste.
Step No. 4
Remove the carrots from the oven and allow to cool to room temperature.
Step No. 5
Plate the dish by first spreading the yogurt on the plate. Then sprinkle a long line of lentils. Top with roasted carrots. Garnish with remaining mint and dates.
Enjoy this healthy, sweet and savory dish. With the lentils and yogurt, it is enough to eat as its own meal but does make a nice pairing with chicken or lamb.