Sorry I have been so quiet!
I have been really delinquent lately. Travel added some complexity to my usual, predictable schedule so finding time to blog has been a challenge for me. When I was fully employed, I was so unbelievably organized. Too organized maybe. My recipe for Moroccan Spiced Roasted Carrots Baked in Yogurt Sauce has brought me back to life!
Now in MEtirement my days are so freewheeling and easy that when I do actually have to schedule things in advance, it throws me! It’s not that I am not organized but rather, I find myself being less nimble and adaptable. A paradox for sure. The more time you have on your hands, the less you get done. At least for me that is the case.
I am back and ready to share new recipes with you all!
So I am back and I am so focused on stepping up my photography which continues to be a struggle. Not having formal training turns out to be a real hindrance. Even if you love to learn and have been collecting degrees all your life, trust me that trying to be creative and talented all on your own is an insurmountable challenge apparently.
Anyone can learn to be a lawyer with the proper focus, attention to detail, diligence and hard work. On the other hand, trying to be a photographer no matter how long you study, how attentive you are or how many youtube videos you watch is far from an attainable goal. Or so it is for me.
Yet, I persevere. And this is a long introduction to these delicious carrots and I bet you are wondering what my photography challenges have to do with these carrots.
So here is the connection. I FINALLY GOT A PHOTOGRAPH THAT HAS THE RIGHT LIGHTING AND IS IN FOCUS. AND THE EDITING IS ALSO PROBABLY ACCEPTABLE. So now let’s talk about this great recipe which wasn’t a challenge to develop.
BAKING YOGURT MAKES A DELICIOUS SAUCE
Who knew? The base of these carrots (blanched first for tenderness) is a three ingredient mixture of Greek yogurt, honey and an absolutely delicious Moroccan spice called ras el hanout and it is available at Amazon.
It makes the humble carrot taste like the most sophisticated, exotic International dish. You will want to use it on chicken, fish and in salad dressings. It tastes a bit like cinnamon and turmeric but the combination of spices is warm and unique. You are going to love it once you try it!
BLANCH THE CARROTS AND THEN BAKE THEM ON THE BED OF YOGURT SAUCE
Once you try these spiced roasted carrots on the creamy yogurt sweetened with just a touch of honey, you are going to want to make this side dish on a regular basis. I use the new Chobani Greek yogurt in the squeeze package because, in my mind, it stays fresher than in the plastic container. Don’t even ask me why but the squeeze package is just great in terms of freshness and ease of use. It comes in low fat and regular and either works well in the recipe.
Add this to your saved side dish recipes for any season. I am back in the swing of things and hopefully will post lots of new recipes that will keep all of us busy and not bored!
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Moroccan Spiced Roasted Carrots Baked in Yogurt Sauce
Carrots with Moroccan spices on a bed of creamy yogurt
Ingredients
For the sauce:
- ¾ cup plain Greek yogurt
- 1 ½ teaspoons ras el hanout
- 2 tablespoons honey
For the carrots:
- 2 bunches miniature carrots with tops peeled or unpeeled
- 2 tablespoons olive oil divided
- 3/4 teaspoon sea salt plus additional
- freshly ground pepper
- half of a lemon
- 1/3 cup finely chopped parsley
- 1/3 cup finely chopped cilantro
Instructions
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Preheat oven to 425 degrees.
For the sauce:
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In a small bowl, combine all of the ingredients for the sauce. Set aside.
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For the carrots:
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Put some ice and cold water in a bowl for shocking the carrots after they are blanched.
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Remove the tops from the carrots, slice them in half vertically and blanch them in boiling salted water for 6 minutes.
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Drain the carrots and immediately put them in the bowl of ice water. After 1 minute drain and dry them well.
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Using 1 tablespoon of the olive oil, oil a baking dish large enough to hold all the carrots in one layer (an 8 inch square glass pan or an oval pan will work).
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Spread the yogurt mixture evenly on the bottom of the oiled pan and line up the drained carrots in a single layer. You can trim off the top or bottom of the carrot if it doesn’t fit on top of the yogurt.
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Bake the carrots for 30 minutes. When the carrots are fork tender, remove them from the oven and brush them with the remaining olive oil and sprinkle with the salt and freshly ground pepper. Squeeze the lemon over the top and garnish with the chopped parsley and cilantro.
Recipe Notes
The carrots are best served hot or warm.