Roasted Rainbow Carrots on Coconut Tzatziki
With Dates, Marcona Almonds, Pumpkin Seed Oil &MintServes 4-Roasted carrots are one of those vegetables thatquietly steal the show. Part of it is the beauty of the plate, those vibrantcolors that catch your eye before the first bite. But it’s the flavor thatfollows that makes them unforgettable. For me, eating always begins with theeyes.
Source: Lisa Stalvey
Ingredients
- finely chopped cucumber
- coconut yogurt
- tablespoon fresh lemon juice
- tablespoon extra-virgin olive oil
- garlic clove, grated
- teaspoon sea salt
- tablespoon chopped fresh mint
- bunches rainbow carrots, peeled and left whole
- Pistachio oil, for drizzling
- Flake salt, to taste
- Freshly ground black pepper, to taste