Hasselback carrots with pimentón and roasted lemon from Simply Julia: 110 Easy Recipes for Healthy Comfort Food (page 134) by Julia Turshen

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Notes about this recipe

  • Eat Your Books

    Can substitute cilantro or mint for parsley.

  • bernalgirl on February 03, 2024

    I love the idea of these but carrots don’t easily carmelize in this format the way that slim young carrots or quartered carrot quarters do. I love the flavors and made a pool of the spiced yogurt beneath the carrots. I love pimenton with carrots (and cumin, so I added 1/2 teaspoon), and the garlicky yogurt is a delight, so I’ll make this again tossed in olive oil and spices, eliminating the cooking water, to roast till properly caramelized.

  • Skamper on April 12, 2023

    These tasted 0% different from roasted carrots and were 100% fussier and more frustrating.

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