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Sumac Lemon Pepper Carrots with Fennel Yogurt

Recipe by Clare Langan (@clarelangan)

Servings

6

Prep Time

15 minutes

Cook Time

35-40 minutes

Sumac Lemon Pepper Carrots with Fennel Yogurt

Ingredients

    Roasted Vegetables:

    • 4 medium carrots, any color, scrubbed, cut into 3-inch pieces
    • 3 parsnips, scrubbed, cut into 3-inch pieces
    • 1 medium red onion, peeled, root end intact, cut into 1” wedges
    • 2 tablespoons extra-virgin olive oil
    • 2 teaspoons Sumac Lemon Pepper
    • 1 teaspoon Toasted Onion Powder
    • ¼ teaspoon Wind-Blown Sea Salt

    Fennel Yogurt:

    • 1 cup plain whole-milk Greek yogurt
    • ½ small fennel bulb, grated on the large holes of a box grater (about ½ cup)
    • 1 tablespoon extra-virgin olive oil, plus more for serving
    • Zest of 1 lemon
    • ½ teaspoon Purple Stripe Garlic
    • ½ teaspoon Toasted Onion Powder
    • Wind-Blown Sea Salt, to taste
    • Silk Chili, for serving
    • Fresh parsley leaves, for serving

    Directions

    1. Preheat oven to 450°F. On a large parchment-lined baking sheet, toss carrots, parsnips and red onion with olive oil, sumac lemon pepper, onion powder and sea salt. Roast for 10 minutes, then reduce oven temperature to 425°F and continue to roast for 25-30 minutes until vegetables are browned and tender when pierced with a knife. Vegetables can be served warm or at room temperature.

    2. While the vegetables roast, make the fennel yogurt: In a medium bowl, stir together yogurt, grated fennel, olive oil, lemon zest, garlic powder, onion powder and sea salt, to taste. Refrigerate until ready to serve.

    3. To serve: Dollop fennel yogurt onto a medium serving platter. Use the back of a spoon to spread in one layer. Top with roasted vegetables. Drizzle with a little more olive oil, then top more sea salt, chili and fresh parsley before serving
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