Roasted carrots with cumin yogurt from Bon Appétit Magazine, December 2013 (page 131)

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Accompaniments: Slow-cooked short ribs with gremolata

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • peaceoutdesign on November 26, 2022

    Great with Trader Joe's Le Petites multicolor.

  • twoyolks on November 08, 2016

    This is an Ottolenghi-esque recipe; particularly, the cumin yogurt. I had to turn down the oven temperature as the carrots were starting to burn. I used larger carrots than called for quite successfully.

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