Roasted Heirloom Carrots and Scallions with Cumin-Yogurt Dressing

We modern-day cooks are so very fortunate. With such an incredible abundance of vegetables within easy reach—especially the avalanche of colorful heirloom varieties—we have no excuse for not honoring these treasures. Here, those healthy, beautiful yellow, orange, and red rainbow carrots are slow-roasted in a not-too-hot oven, teamed up with baby spring onions or scallions and garlic, and tossed with the intense, rich flavor of ghee. A cumin-and-yogurt sauce helps boost flavors to their highest.

4 TO 6 SIDE SERVINGS

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       EQUIPMENT: An electric spice mill; a large roasting pan or 2 rimmed baking sheets.

        12 medium carrots of various varieties, peeled and halved or quartered lengthwise, plus green tops for garnish (see Note)

        12 scallions, including greens, outer layer removed

        2 tablespoons Ghee, melted

        Fine sea salt

        CUMIN AND YOGURT DRESSING

        1/4 cup plain, full-fat yogurt

        1 plump, fresh garlic clove, halved, green germ removed if present, and finely minced

        1/2 teaspoon fine sea salt

        1 teaspoon cumin seeds

1.     Center a rack in the oven. Preheat the oven to 325°F (165°C).

2.     In a bowl, toss the carrots and scallions in the ghee. Arrange the vegetables in a single layer in the roasting pan or on the baking sheets. Season lightly with salt. Roast the vegetables for about 45 minutes, turning the carrots over from time to time, until they are soft and golden and can be easily pierced with the tip of a knife.

3.     PREPARE THE CUMIN AND YOGURT DRESSING: While the vegetables are roasting, combine the yogurt, garlic, and salt in a small bowl. Thin the mixture into a dressing with 3 to 4 tablespoons water. Refrigerate until serving time. Thin with more water at serving time if needed.

4.     In a small saucepan, toast the cumin seeds over medium heat until fragrant, about 2 minutes. Transfer to a dish to cool, then grind to a fine powder in the spice mill.

5.     Arrange the vegetables on a serving platter and scatter with the carrot tops. Serve with the dressing sprinkled with the toasted cumin.

NOTE: Carrots are nutritionally robust, but a lot of their goodness can be found in or just under the skin, so if buying organic carrots, use a vegetable brush to clean the carrot’s surface rather than peeling with a vegetable peeler.