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Camille Styles

From Camille's Kitchen

Rainbow Carrots with Yogurt & Pistachios

March 20th, 2018

photography by Kristen Kilpatrick

If there’s one menu item that’s a constant on our Easter table, it’s some type of roasted carrots. Not only are they on-theme (hello, bunny food!) but sweet spring carrots show off the bounty of the season and have so much natural flavor that they don’t even need to be messed with all that much. That said, this recipe is quite a step up from your typical crudité platter and is definitely the way I’m going to be serving mine this year. They made an appearance at our spring dinner party with La Crema earlier this month, so be sure to hop over and check out the rest of the menu because it was pretty darn delish and also had some great wine pairing and spring tabletop ideas.

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Rainbow Carrots with Yogurt & Pistachios

Recipe for Rainbow Carrots with Yogurt & Pistachios

Serves 6-8

Ingredients

  • 2 pounds small rainbow carrots, peeled or scrubbed well (leave a bit of the carrot tops, if possible)
  • extra-virgin olive oil
  • kosher salt and freshly-ground black pepper
  • ½ cup greek yogurt
  • juice and zest from 1 orange
  • a few sprigs fresh tarragon
  • ¼ cup chopped pistachios
  • Aleppo pepper (optional)

Instructions

  1. Preheat the oven to 425. On a foil-lined baking sheet, toss carrots with olive oil, salt, and pepper to taste. Spread in an even layer, and roast for 25 – 30 minutes, until carrots are tender and lightly caramelized. Remove and set aside.
  2. Stir the orange juice and zest into the yogurt, season with salt and pepper, then swirl the yogurt onto a serving platter. Top with the roasted carrots, then sprinkle pistachios and tarragon over the top. Add another bit of salt and a pinch of Aleppo pepper, and serve.

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3 Comments
  1. […] photography by Kristen Kilpatrick If there’s one menu item that’s a constant on our Easter table, it’s some type of roasted carrots. Not only are they on-theme (hello, bunny food!) but sweet spring carrots show off the bounty of the season and have so much natural flavor that they don’t even need to be messed with all that much. That said, this recipe is quite a step up from your typical crudité platter and is definitely the way I’m going to be serving mine this year. They made an appearance at our spring dinner party with La Crema earlier this month, so be sure to hop over and check out the rest of the menu because it was pretty darn delish and also had some great wine pairing and spring tabletop ideas. SaveSaveSaveSave …see the slideshow here […]

  2. […] Y’all, how beautiful would this plate of carrots from Camille Styles be on your Easter table… or any Spring table for that matter! But carrots on an Easter table is pretty ironic ? For the recipe click here. […]

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