Easter is just a couple days away and as I was planning my menu, I knew I was missing something! My family always has the standard lamb dish on easter, and the sides are just that, sides. They never outshine the main dish. Until now.
I’ve never been a huge fan of cooked carrots until I made these roasted heirloom carrots. I used heirloom carrots because of their gorgeous colors, but you’re welcome to use regular carrots.
Are you a fan of heirloom veggies? Do you know what they are?
Heirloom plant species are vegetables, flowers, and fruits grown from seeds that are passed down from generation to generation. Heirloom seeds are open-pollinated, meaning they rely on natural pollination from insects or the wind.
Heirloom plants are grown on a small scale using traditional techniques, and are raised from seeds that are at least 50 years old. Over time, growers save the seeds of their best plants—whether those are the most vigorous, disease resistant, flavorful, or beautiful.
With unique shapes, sizes, and colors, heirloom plants often look different from commercial hybrids, which make up the bulk of supermarket fruits and vegetables. Unlike heirlooms, these hybrids are bred to produce uniform-looking and -tasting, high-yield crops at low cost.
I paired these heirloom beauties with a spicy garlic sauce. I discovered and fell in love with this yogurt and garlic sauce at a mediterranean restaurant in Chicago. I have a habit of putting extra garlic in just about everything I eat, so it was only natural that I love and now want to put this sauce on literally EVERYTHING, but you’ll have to be the judge. The colors in the heirloom carrots make this dish so beautiful, and will hold it’s own next to all of it’s meat main dishes at your next dinner party.
If you love this recipe, be sure to check out my heirloom tomato salad or my cheddar dutch baby.
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Roasted Heirloom Carrots with Spicy Yogurt Sauce
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 1x
Ingredients
1 can chickpeas/garbanzo beans
1 tbsp olive oil
¼ tsp paprika (or more)
1/4 tsp salt
1/8 tsp pepper
2 bundles heirloom carrots, tops trimmed
2 tbsp olive oil
Salt and pepper
For the sauce:
1 cup greek yogurt
Juice from 1 lemon
6 garlic cloves
4 tbl olive oil
Instructions
- Drain and rinse chickpeas and then pat them dry with a towel or paper towels, trying to remove as much moisture as possible.
- Pour them in a bowl and add 1 tbsp olive oil, paprika, salt and pepper; stir to combine
- Place chickpeas on a baking sheet, and then place on the lower shelf in your oven. Roast until chickpeas are crispy, around 30-35 minutes.
- Next, place carrots on a separate baking sheet, drizzle with olive oil, cumin, paprika, salt and pepper and place them in the oven. Roast carrots until soft, approximately 25-35 minutes.
- While the carrots are cooking, make the sauce by combining yogurt, garlic, lemon juice and olive oil in a bowl; set aside.
- Place yogurt sauce on plate and top with roasted carrots and chick peas
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3 Comments
I have a massive garlic addiction too so I think I’d be a huge fan of this sauce. Love the colours of the heirloom carrots- I wish they were easier to buy here where I live, they’re so photogrenic!
Oh my gosh you’re going to love it!! Thanks for stopping by!
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