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sunday dinner: roasted carrots with cilantro pesto & sriracha yogurt.

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Sometimes I don’t have much faith in the state of Idaho. It’s not New York, I say. My expectations should be lowered, I say. I’ll never be able to find what I need for this slightly upscale recipe, I say.

And then Idaho gets all up in my face and says, ‘Don’t doubt me, you silly little girl’.

Like when I walked into Safeway this morning and easily located heirloom rainbow carrots, organic greek yogurt and sriracha. OK, Idaho, my bad. I’ll just sit my snooty Brooklyn-based self down now.

And while I’m my state-mandated timeout, I’ll be pulling together this little ditty. I’m a really big fan of roasted carrots — roasting amplifies their sweetness and the ends get all crispy and caramelized. They need just a hint of seasoning, in this case a pinch of cinnamon and salt & pepper, and they go from produce section to oven to table in under an hour. Combined with the one-two punch of pesto and spiced yogurt, this comes together as an incredibly satisfying dish with layers of complex flavor.

Fair warning: this dish features cilantro front and center. I realize this is a rather polarizing herb, which I happen to love, but I know for others it tastes like soap. So, if you’re in the latter group, I’d probably skip the pesto — which, to be honest, the carrots will taste just as good with only the yogurt.

You ready? OK, let’s do this.

Roasted Carrots with Cilantro Pesto & Sriracha Yogurt

You will need:

Roasted Carrots
2 pounds carrots (I used the rainbow variety because they’re so gosh darn pretty)
1 teaspoon cinnamon
2 tablespoons olive oil
sea salt and freshly ground black pepper

Cilantro Pesto
1 bunch fresh cilantro
1 clove garlic
4 tablespoons olive oil
sea salt and freshly ground black pepper

Sriracha Yogurt
1/3 cup plain greek yogurt
1 1/2 teaspoons sriracha

Additional toppings: roasted pumpkin seeds or pepitas
Kitchen equipment: food processor or blender, baking sheet x 2

First things first, preheat your oven to 425 degrees.

Wash and peel your carrots and trim off the ends. Grab the baking sheet and sprinkle the cinnamon evenly across the sheet. Add the olive oil, and a liberal sprinkling of salt and pepper, then toss the carrots in the oil and spices so they are evenly coated.

Roast for about 35 minutes, turning once or twice along the way.

While your carrots are roasting, put together the accompanying sauces. For the cilantro pesto, first mince the garlic clove in your food processor or blender. Next, add the cilantro — leaves, stems and all — plus the olive oil and salt and pepper. Pulse until the mixture is completely incorporated and resembles a pesto-like consistency. Taste to ensure the seasoning is adequate, adding more salt and pepper if necessary. Pour into a small bowl and set aside.

Prepping the sriracha yogurt is as simple as combining the sriracha and yogurt in a small bowl and stirring until fully incorporated.

When your carrots are properly roasted, remove them from the oven and set aside to cool slightly. Turn oven down to 350 degrees and roast the pumpkin seeds or pepitas for approximately six minutes.

To bring it all together, place your carrots on a serving platter (they’re really pretty so you’ll want a serving dish that allows you to show them off) and drizzle the pesto over the top. Do the same with the yogurt, then sprinkle the finished dish with the roasted pumpkin seeds.

This is great as a hearty side dish (we had ours with grilled lamb chops because we’re FANCY here in Idaho), but it could also function as a light main dish served with a bright, citrusy side salad.

I love how the flavors play off of each other — the sweetness of the carrots, the herbal punch of the pesto, the kick of the sriracha, the creaminess of the yogurt. It’s a flavor combination I haven’t experienced very often, but it’s one that I will make again and again. Especially when Idaho delivers such top notch ingredients.

Enjoy!

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