Time: 1 hour.
Complexity: easily
Servings: 6

Neat little carrots can be a standalone side dish for a holiday table if roasted whole. To balance the carrots' sweetness and add a savory flavor, cumin is a perfect addition. Sprinkle it over the roasted vegetables and serve drizzled with natural Greek yogurt, which not only adds flavor but also promotes better absorption of the carrots' beta-carotene.

Ingredients:

• 1 kg small carrots (about 20 pcs.), peeled
• 1.5 tbsp extra-virgin olive oil
• 0.5 tsp ground cumin
• 1 teaspoon coarse salt
• 1/4 cup parsley leaves, coarsely chopped
• 1/4 cup Greek yogurt

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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carrot, cumin, yogurt

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Preparation:

Step 1
• Preheat the oven to 200°C. Place the carrots on a baking sheet and drizzle with olive oil. Sprinkle with cumin and salt and toss well. Arrange in a single layer on the baking sheet and bake until tender, about 40 minutes, shaking the pan halfway through.
Step 2
• Place the carrots on a plate, sprinkle with parsley and drizzle with yogurt.

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