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Honey Roasted Carrots with Lemon Yogurt + Rosemary Granola

Honey Roasted Carrots with Lemon Yogurt + Rosemary Granola

July 23, 2017

Ingredients:

  • 8 carrots, sliced in half lengthwise
  • 1 tbsp poppy seeds
  • 1 tsp cumin
  • 2 tsp thyme leaves
  • 2 tbsp extra-virgin olive oil
  • 3 tbsp honey
  • Kosher salt + freshly ground black pepper to taste
  • 1/2 cup Greek yogurt
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp lemon juice
  • 1 garlic clove, minced
  • Microgreens for garnish
  • Flaky sea salt + extra-virgin olive oil to finish
  • bumble & butter Rosemary Granola

Preparation:

Preheat oven to 425 degrees. Toss halved carrots in olive oil, honey, poppy seeds, cumin, thyme, freshly ground black pepper, and salt. Spread out into an even layer on a baking sheet, then roast for about 40 minutes or until soft and caramelized.

In a bowl, mix yogurt, squeezed lemon juice, olive oil, and minced garlic. Season with salt and pepper as needed.

To serve, spread a good amount of yogurt on a plate. Top with roasted carrots, rosemary granola, microgreens, flaky salt, and a drizzle of high-quality olive oil.



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