Cumin Roasted Carrots
(Provided by Butter + Salt. Serves 6)
6 large rainbow carrots
1 tablespoon toasted, ground cumin
1 teaspoon salt
Sprig of mint
Olive oil
¼ cup Greek yogurt
1 tablespoon honey (honey from Holley Family Farms in Dayton is recommended)
6 almonds
Preheat oven to 400 degrees F.
Peel carrots and slice in half, lengthwise. Coat carrots in olive oil. Season with salt and cumin. Roast for 20 to 25 minutes, until golden.
Place carrots on serving dish. Spoon dollop of yogurt next to carrots. Drizzle honey over yogurt. Using a Microplane, shave almonds over carrots. Tear mint and sprinkle over entire dish.
