Give your entrée a sidekick, then watch it shine.
Roasted baby carrots are a good source of fiber, beta-carotene, and potassium—always an added bonus for the athlete-chef looking for meal options that are as healthy as they are delicious. This particular roasted baby carrots recipe produces a robust, buttery flavor and finished product that is as pretty as it is delicious.
One thing to note in the recipe below is that baby carrots are not the pre-formed snacking carrots you buy in a packaged bag at your local grocery; rather, they are smaller (aka petite or baby) carrots that still have the green tip on them. For the recipe below, if the heirloom variety is not available, any regular variety is fine.
Roasted Baby Carrots
1 1⁄2 pounds baby heirloom carrots
3 T olive oil
2 T pure maple syrup
1⁄2 T ground coriander
1 tsp paprika
1 tsp garlic powder
1⁄2 tsp, each, sea salt and cracked pepper
2 T fresh chopped cilantro (for garnish)
1⁄2 cup 2 percent Greek yogurt
1⁄2 cup tahini
Zest of one lemon
1⁄4 cup fresh lemon juice
2 tsp minced garlic
1 T fresh chopped cilantro
1⁄2 tsp sea salt
Heat oven to 400 degrees. In a large bowl, whisk together all of the ingredients except the carrots and cilantro. Then toss in the carrots, and coat well with the mixture. Place the evenly-coated carrots on an extra large baking sheet, giving space between carrots. Roast for 25-30 minutes, turning once, until charred and tender on the outside.
While the carrots are roasting, combine all of the the sauce ingredients in a blender until it forms a creamy consistency. You can add water or vegetable stock by the tablespoon if too thick.
Serve the roasted baby carrots on a platter with sauce drizzled over the top and sprinkled with cilantro. Have extras? You can store the extra sauce in the fridge for up to one week.