Sweet & smoky roast carrots

I wasn’t sure I loved this recipe; but the leftovers were super delicious the next day. So it warrants being added to the blog!

2T apple cider vinegar
1/2T smoked paprika
3/4t sea salt
1/2t cumin
pinch of cayenne
1-1/2T olive oil
1T honey
1lb carrots, scrubbed & trimmed
1/2c plain Greek yogurt

Whisk together the dressing and dunk the carrot pieces in it, then lay them out on a lined cookie sheet sprayed with a little cooking spray.

Roast in a 400° oven for 20 minutes, flip, and roast for another 20-30 minutes. They will start to get a bit charred but that’s all good.

Stir the leftover sauce into the Greek yogurt and serve as a dipping sauce.

A second way to roast carrots with spices is this blend. There’s no sweetener, and the smoked paprika takes a back seat to a complex blend of other spices.

Toss 1lb of trimmed, peeled carrots with 2T of oil and:

1/4t salt
1t smoked paprika
1t ground cumin
1/4t ground ginger
1/8 t ground cinnamon
1/4t ground turmeric
pinch of cayenne

This version suggests making your dipping sauce by mixing greek yogurt with fresh dill, garlic and lemon juice. Plus of course a good pinch of salt.

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