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Ingredients
- 1 pound small carrots, scrubbed, tops trimmed to about ½ inch
- 3 tablespoons olive oil
- 1 tablespoon finely grated fresh turmeric or ½ teaspoon ground
- 2 teaspoons cumin seed
- 2 teaspoons fennel seed
- Kosher salt and freshly ground black pepper
- ¾ cup full-fat Greek yogurt
- 1 garlic clove, finely grated
- 2 tablespoons fresh lemon juice
- 3 cups spicy greens, such as mustard greens, watercress, or wild arugula
Details
Servings 4
Preparation
Step 1
Preheat the oven to 450 ° F. If using carrots on the larger side, halve them lengthwise. Toss the carrots with the olive oil, turmeric, cumin, and fennel on a rimmed baking sheet and season with salt and pepper. Roast, shaking the pan occasionally, until the carrots are evenly browned and tender (but not totally soft), 20 to 25 minutes; if your carrotsare on the larger side, this might take a bit longer. Remove from the oven and set aside.
Combine the yogurt, garlic, and 1 tablespoon of the lemon juice in a small bowl, and season with salt and pepper.
Put the greens in a large bowl along with the remaining lemon juice and season with salt and pepper. Spoon some of the garlicky labne onto the bottom of a large serving platter or bowl and scatter the carrots and greens on top, making sure to scrape any of the oily, seedy business from the baking sheet in there, too.
DO AHEAD: These carrots are actually great at room temperature and can be roasted about 4 hours ahead.
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