Caramelized Carrots with Garlic and Cilantro Oil
This caramelized carrot recipe is the perfect vegetarian side dish for summer entertaining! The garlic and cilantro oil is quick to make and adds so much flavor! Yum!!
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- Preparation time: 15 minutes
- Cooking time: 40 minutes
- Servings: 2 to 4
Ingredients
Caramelized carrots
- 3 tablespoons (45 mL) honey
- 2 tablespoons (30 mL) olive oil
- 1 tablespoon (15 mL) lemon juice
- 1/2 teaspoon (2.5 mL) curry powder
- 3/4 teaspoon (3.75 mL) salt
- Pepper, to taste
- 900 g medium carrots cut in half lengthwise
Garlic and cilantro oil
- 1/4 cup (60 mL) olive oil
- 1 chili pepper, finely chopped
- 1 garlic clove, chopped
- 3 tablespoons (45 mL) chopped cilantro with stems
Lemon Yogurt
- 1/2 cup (125 mL) plain, dairy-free yogurt
- 2 tablespoons (30 mL) lemon juice
- Zest of 1 lemon, well washed
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Preparation
Caramelized carrots
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, combine honey, olive oil, lemon juice, curry powder, salt and pepper. Add carrots and stir well to coat with sauce.
- Spread the carrots on the baking sheet and bake for 35 minutes. Reserve.
Garlic and cilantro oil
- In a non-stick skillet, heat olive oil over medium-high heat and cook chili and garlic for 1 minute. Add the cilantro stems and cook for another minute.
Lemon Yogurt
- In a small bowl, combine all lemon yogurt ingredients. Spread the yogurt on the bottom of a serving plate, add the carrots and drizzle with the chili and cilantro oil.
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