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.
Tangy yogurt is a natural complement for roasted carrots, and I think I first had the combo in a carrot and avocado salad that’s basically legendary at ABC Kitchen in New York… which probably also inspired the fresh herbs and spices in this one (that version has cumin, coriander, and thyme – yum!) I’ve been picking up these cute little rainbow carrots at the farmers market every Saturday, and WOW, they are so much more flavorful than the conventionally-grown carrots you find at the supermarket. I think that carrots are one of those vegetables where buying organic really makes a major difference in the taste, and when I can get my hands on really good ones, I buy lots and do a quick pickle in the fridge with the extras.
A sprinkle of crunchy pistachios and chopped tarragon makes these so pretty and practically screams “spring!”
Let me know if you give these a try, and if there are any great carrot recipes you’ll be serving up on the Easter table this year! Here are a few more of my faves:
- 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)
- 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.
- 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.