Maple Roasted Carrots with Whipped Yogurt Dip

4 servings

Ingredients

Carrots:

  • 2 lbs carrots, peeled and cut into 3-inch batons
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • ¼ cup Lactantia Unsalted Butter
  • ¼ cup maple syrup

Yogurt Dip:

  • 1 cup Siggi’s Plain Yogurt
  • 2 tbsp lemon juice
  • 1 tbsp fresh thyme leaves, finely chopped
  • 1 tbsp fresh parsley leaves, finely chopped

Topping:

  • 1 cup chopped toasted walnuts
  • 1 cup microgreens
Products Used:
Lactantia Butter Unsalted
siggi's Yogourt Plain 0%

Directions

  1. Wash hands thoroughly with soap and warm water for 20 seconds.
  2. Sanitize all work surfaces.
  3. Use a green cutting board for vegetables and herbs.
  4. Preheat oven to 400°F (200°C).
  5. Toss carrots with olive oil, salt, and pepper.
  6. Bake for 15 minutes, until fork-tender. Allow to cool and store until service.
  7. In a small pot over low heat, melt butter, then stir in maple syrup and warm gently.
  8. In a small bowl, combine yogurt, lemon juice, thyme, and parsley to make the dip.

For service:

  1. Reheat carrots with butter and maple syrup on the stovetop or in the oven.
  2. On each plate, smear a portion of yogurt dip, arrange carrots on top, and garnish with toasted walnuts and microgreens.
  3. Discard any leftover roasted carrots or dip that have been at room temperature for more than 2 hours.
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