Simple enough for a weeknight meal, yet elegant enough to serve as a beautiful and delicious side dish, these roasted carrots with a green chutney yogurt are a must try!
Recipe and photos by Chef Lloyd Foust
Ingredients & Method:
Roasted Carrots
2 Large Carrots, peeled, medium diced
6 Pearl Onions, peeled
1 tsp Fresh Ginger, peeled, minced
1 Chili Pepper (Fresno, Serrano, or Jalapeño), top removed, left whole
2 tbsp Ghee, melted
Salt and Pepper, to taste
2 tsp PUR Spices Green Chutney
Preheat oven to 350. Heat cast iron pan and melt Ghee. Add carrots and pearl onions. Sauté for 3 to 4 minutes. Add ginger, chili pepper, PUR Spices Green Chutney Spice blend, salt and pepper. Sauté for another 1 to 2 minutes. Put the pan in the oven and roast for 15 to 25 minutes, until carrots are tender.
1/2 cup Plain Yogurt (Greek Yogurt is fine)
2 tsp PUR Spices Green Chutney
1 tsp Local Honey
Mixed ingredients and set aside.
Garnish
1/3 cup Fresh Cilantro, rough chopped (add more or less, depending on your taste preference)
Zest of 1/2 a Lime
1/3 cup Crumbled Feta Cheese