Roasted Baby Carrots with Cumin

The gorgeous colorful baby carrots get a perfect sidekick to balance their sweetness with the cumin-spiced yogurt. I usually add some Espelette for another counterpoint in this Moroccan-inspired recipe. Look for these multicolored varieties in your local farmers’ market and be sure to taste one to be sure they’re flavorful.

Serves 4

¾ cup plain whole milk Greek yogurt

1 teaspoon ground cumin

Espelette or Aleppo pepper to taste

Zest and juice of 1 lemon

1 tablespoon plus ½ teaspoon sea salt, divided

3 tablespoons extra virgin olive oil

1½ pounds baby carrots with greens trimmed

1. Preheat the oven to 400°F.

2. Prepare the yogurt sauce by whisking together the yogurt, cumin, Espelette pepper to taste, lemon zest and juice, and ½ teaspoon of salt.

3. Add the olive oil to a large oven-safe sauté pan over high heat. Add the carrots and season with 1 tablespoon of salt. Sauté for 5 minutes, until the carrots are glistening, then transfer the pan to the oven. Roast the carrots for 25 to 30 minutes, tossing occasionally, until tender and slightly caramelized.

4. To serve, spoon the yogurt sauce onto the plate and spread slightly, arrange the carrots on top, and serve immediately.

“We had to hold the door of il Buco open to carry our baby son in for many memorable dinners. Now he’s opening the door for us. It’s one of our favorite restaurants anywhere!”

—DAPHNA KASTNER & HARVEY KEITEL