Recipes
Sumac Lemon Pepper Carrots with Fennel Yogurt
Author:
Recipe by Clare Langan (@clarelangan)
Servings
6
Prep Time
15 minutes
Cook Time
35-40 minutes
Ingredients
Roasted Vegetables:
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4 medium carrots, any color, scrubbed, cut into 3-inch pieces
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3 parsnips, scrubbed, cut into 3-inch pieces
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1 medium red onion, peeled, root end intact, cut into 1” wedges
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2 tablespoons extra-virgin olive oil
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2 teaspoons Sumac Lemon Pepper
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1 teaspoon Toasted Onion Powder
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¼ teaspoon Wind-Blown Sea Salt
Fennel Yogurt:
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1 cup plain whole-milk Greek yogurt
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½ small fennel bulb, grated on the large holes of a box grater (about ½ cup)
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1 tablespoon extra-virgin olive oil, plus more for serving
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Zest of 1 lemon
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½ teaspoon Purple Stripe Garlic
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½ teaspoon Toasted Onion Powder
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Wind-Blown Sea Salt, to taste
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Silk Chili, for serving
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Fresh parsley leaves, for serving
Directions
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.
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.
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