Name: Roasted Carrots with Turmeric-Spiced Cashews & Yogurt Sauce
Yield: 4 people
Ingredients: 2 tablespoons egg white; ¾ teaspoon ground turmeric or curry powder; Pinch of sea salt; ½ cup cashews, chopped; 1 pound carrots, trimmed and peeled; 2 tablespoons olive oil; ½ teaspoon turmeric; ¼ teaspoon cinnamon; ¼ cup whole-milk yogurt; 1 tablespoon honey; ½ teaspoon turmeric; 1¼ teaspoon chipotle powder; Pinch of salt

Roasted Carrots with Turmeric-Spiced Cashews & Yogurt Sauce

Ingredients

FOR THE SPICED CASHEWS

2 tablespoons egg white

¾ teaspoon ground turmeric or curry powder
Pinch of sea salt
½ cup cashews, chopped

FOR THE ROASTED CARROTS

1 pound carrots, trimmed and peeled
2 tablespoons olive oil
½ teaspoon turmeric
¼ teaspoon cinnamon

FOR THE YOGURT SAUCE

¼ cup whole-milk yogurt
1 tablespoon honey
½ teaspoon turmeric
1¼ teaspoon chipotle powder
Pinch of salt

Servings

4 people

Instructions

Spiced cashews: Heat oven to 375°. Whisk egg white with turmeric or curry powder and salt until foamy. Mix in cashews. Spread evenly on a parchment-lined baking sheet, and roast for 5–7 minutes or until golden.
Increase oven temperature to 400°. Line a rimmed baking sheet with foil.
If the carrots are thick, slice them in half lengthwise; if not, leave whole. Keep small carrots whole or slice carrots diagonally into about 2-inch pieces.
Place carrots onto prepared baking sheet, and toss with olive oil, salt, turmeric and cinnamon. Spread into one even layer. Bake for 18–20 minutes, until browned and tender.
Stir together yogurt, honey, turmeric, chipotle powder and salt. Serve sauce in a small dish for dipping. Sprinkle spiced cashews over carrots.

Roasted Carrots with Turmeric-Spiced Cashews & Yogurt Sauce

Delicious Living Contributor

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