Roasted Carrots With Cumin Seeds Recipe

Ingredients

4 tablespoons olive oil

24 small fresh carrots with tops

1 tablespoon cumin seeds

1 tablespoon orange zest

4 tablespoons fresh orange juice

1/2 teaspoon sea salt

1/4 teaspoon black pepper

12 Medjool dates split and pitted

1/4 cup whole milk Greek yogurt

1/2 cup toasted sliced almonds

1/4 cup loosely packed cilantro leaves

Preheat oven to 325F

Heat 2 tablespoons of the oil on medium heat in a large oven-proof skillet

Add the carrots and cook until lightly browned on each side, about 6-8 minutes

Add in cumin seeds and stir

Put the skillet in the oven and roast for 8-10 minutes until tender.

In a large bowl, whisk together the orange juice, orange zest, salt, peppper and remaining 2 tablespoons of oil

Add the carrots to the bowl and mix to coat carrots

Place skillet over medium heat

Add dates to skillet, split side down and cook for ~4 minutes until golden brown

Pile carrots on a serving dish and dollop with yogurt. Top with dates.

Sprinkle with almonds and cilantro

Drizzle with olive oil