Roasted Heirloom Carrots w/ Spiced Yogurt & Hazelnuts

Let's talk grocery shopping:

I have never been a Whole Foods shopper.......I like to buy Raisin Bran, Skippy peanut butter, Hellmann's mayo and other name brands, and I find their organic off brands confusing and unappealing sometimes.......HOWEVER......

Since Amazon has purchased WF, I am now a fan.  

The prices are great, the produce selection from California is amazing (compared to my other local markets) and they carry like 12 brands of smoked salmon!  I also have been buying frozen wild scallops in the freezer section that are so good!

Ok, there is my Whole Foods plug.....not sure how you feel about it, but it's worth me driving the extra few miles to get a better and less pricey product.

Just my 2 cents.

I bought these beautiful California heirloom carrots there in the dead of winter and they were sweet and spicy.

I roasted them and made a honey spiced yogurt to drizzle on top.......I had some leftover beet pesto and dabbed the platter with some of that for color and sweetness.

This was so delicious and quite attractive for an ugly January day.

There are plenty of roasted carrot recipes on the blog, but I think this one is my favorite.

Here's how I made it:

1 bag of heirloom carrots, peeled and halved
olive oil
kosher salt

On a large baking sheet lined with parchment paper, lay out the carrots and drizzle with olive oil.  Sprinkle with kosher salt and drizzle honey all over the carrots.

Roast at 400F for 25 minutes, turning one time.

Make the spiced yogurt:
Combine plain yogurt (Greek or full fat yogurt) with some honey and pimenton (smoked paprika).

Spread the yogurt on a platter and top with the carrots.

Drizzle a little more of the yogurt on top and top with chopped dates and toasted hazelnuts.

Bright food for a grey winter day.



Katie C. said…
I love cooked carrots. You reminded me that I haven’t had them in a while. I like to add spears of parsnips too ��
Stacey Snacks said…
Katie C
I love parsnips!