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Great homemade coffee with James Hoffmann.
Milk Street Recipe
Yogurt-Roasted Carrots with Warm Spices
Garam masala is an Indian blend of a number of different warm, sweet spices, including cinnamon, cardamom and cloves, plus savory ones such as cumin and black pepper. Here we supplement garam masala with crushed fennel seeds and ground turmeric to create a perfect flavor match for the earthy sweetness of carrots. Inspired by the method used to make tandoori chicken, we toss the carrots with yogurt and spices before roasting. After roasting, they’re finished with a spiced butter flavored with alliums and chopped fresh herbs.
4
Servings
Tip
Don’t forget to coat the baking sheet with cooking spray. The yogurt-covered carrots otherwise will char and stick to the pan. Don’t use large carrots for this recipe. Bunched carrots with tops are thinner and more tender than bagged carrots.
45 minutes
Ingredients
-
2
teaspoons garam masala
-
1
teaspoon fennel seeds, lightly crushed
Directions
Pardon the interruption
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