Healthy Recipe, Roasted Rainbow Carrots

Multi-colored carrots are left whole and oven-steamed, then uncovered to finish roasting until fork-tender and deeply caramelized before tossing in a lemony, garlicky vinaigrette along with chopped pistachios. Then they’re arranged atop a creamy swirl of cumin-spiced yogurt and showered with fresh herbs — making them a dazzling presentation filling enough to sub for a meat entrée. Slightly adapted “Via Carota: A Celebration of Seasonal Cooking from the Beloved Greenwich Village Restaurant” (Knopf, $40). RECIPE HERE. Serves 4. – Susan Puckett Ingredients
2 cups water
1 tablespoon granulated sugar
1pound medium-size multi-colored carrots (about 8), peeled
1 tablespoon extra-virgin olive oil
¾ teaspoon kosher salt
¼ cup (or more) Lemon and Garlic Dressing (recipe follows)
¾ teaspoon cumin seeds, toasted in a dry skillet for a minute or two or until fragrant, and coarsely ground
¼ cup toasted pistachios, chopped
½ cup full-fat Greek yogurt
A large handful of mixed fresh flat-leaf parsley, mint, basil, and/or cilantro leaves, whole or coarsely chopped Instructions
1. Preheat the oven to 450 degrees. In a large baking dish, combine the water and sugar and stir to dissolve the sugar. Add the carrots in a single layer, tossing to coat, and cover tightly with foil.
2. Place the pan in the oven and allow the carrots to steam until tender enough to be pierced with a fork, about 30 minutes.
3. Drain off any liquid remaining in the dish and toss the carrots with the olive oil and ½ teaspoon of the salt. Spread the carrots out in the dish and return to the oven, uncovered, to roast until well-browned, about 20 minutes.
4. While the carrots are hot, toss them with 2 tablespoons of the dressing, about half the cumin, and the pistachios.
5. In a small bowl, blend together the yogurt with the remaining cumin and the remaining ¼ teaspoon of the salt.
6. Spoon the yogurt in the middle of a serving plate and top with the carrots. Drizzle with the remaining 2 tablespoons of dressing (more if desired).
7. Pile the herbs on top and serve. (If the leaves have begun to droop, refresh them in ice water and pat dry before garnishing.) Lemon and Garlic Dressing
Makes about 1½ cups 6 tablespoons fresh lemon juice (from 2 lemons)
2 teaspoons finely grated garlic (about 4 cloves)
1 ½ teaspoons kosher salt
1 teaspoon dried oregano
¼ teaspoon chile flakes
1 tablespoon water
¾ cup extra-virgin olive oil
¼ cup safflower or other neutral oil
1 tablespoon finely chopped parsley 1. In a small bowl, whisk together the lemon juice, garlic, salt, oregano, chile flakes, and water. Slowly whisk in the oils until emulsified.
2. Serve immediately or store in a covered container in the refrigerator for up to 3 days.

Susan Puckett is a cookbook author and former food editor of The Atlanta Journal-Constitution. Follow her at susanpuckett.com.

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