Photo: Iain Bagwell; Styling: Karen Shinto
YieldsServes 6 to 8Total Time1 hr
AuthorElaine Johnson

Scoop up these spiced carrots and seasoned yogurt with freshly toasted pita chips.

How to Make It

Step 1
1

Preheat oven to 350°. In a medium bowl, combine 3 tbsp. oil, 1/4 tsp. salt, and 1 tsp. sumac. Cut pitas in half and split them horizontally. Brush all over with sumac oil. Stack, cut into 4 wedges, and arrange on 2 rimmed baking sheets.

Step 2
2

Bake pita chips, turning once, until deep golden and crisp, 12 to 15 minutes. Let cool.

Step 3
3

Increase oven to 450°. In bowl used for pita oil, combine 1/2 tsp. salt, 1 tsp. sumac, the lemon zest, coriander, cumin, and remaining 2 tbsp. oil. Add carrots; toss to coat. Spread evenly on 1 rimmed baking sheet. Roast carrots, stirring once, until browned at edges, 15 to 18 minutes. Let cool.

Step 4
4

Cook butter in a medium frying pan over medium-low heat, stirring occasionally, until browned, 5 to 8 minutes. All at once, add raisins, hazelnuts, 1/2 tsp. thyme, and remaining 1/2 tsp. sumac. Cook, stirring, until raisins puff, 45 to 60 seconds. Let cool.

Step 5
5

In a bowl, combine yogurt, 1/4 tsp. salt, and remaining 1/2 tsp. thyme.

Step 6
6

Spread yogurt on a platter. In another bowl, toss carrots with nut mixture and parsley. Spoon over yogurt and serve with chips. Add more salt to taste.

Step 7
7

*Find at gourmet grocery stores and at worldspice.com.

Step 8
8

Make ahead: Through step 5, up to 5 hours; chill yogurt and carrots separately. Bring carrots to room temperature, about 1 1/4 hours, before continuing.

Ingredients

  About 5 tbsp. olive oil, divided
  About 1 tsp. kosher salt, divided
 2 1/2 teaspoons ground sumac*, divided
 4 pita breads (6 in. wide)
  Zest of 1/2 lemon
 1 teaspoon ground coriander
 1/2 teaspoon ground cumin
 1 pound medium carrots, peeled and sliced diagonally 1/4 in. thick and 2 to 3 in. long
 2 tablespoons butter
 1/4 cup golden raisins
 1/2 cup very coarsely chopped roasted hazelnuts
 1 teaspoon chopped fresh thyme leaves, divided
 1 1/2 cups plain whole-milk Greek yogurt
 1 tablespoon coarsely chopped flat-leaf parsley

Directions

Step 1
1

Preheat oven to 350°. In a medium bowl, combine 3 tbsp. oil, 1/4 tsp. salt, and 1 tsp. sumac. Cut pitas in half and split them horizontally. Brush all over with sumac oil. Stack, cut into 4 wedges, and arrange on 2 rimmed baking sheets.

Step 2
2

Bake pita chips, turning once, until deep golden and crisp, 12 to 15 minutes. Let cool.

Step 3
3

Increase oven to 450°. In bowl used for pita oil, combine 1/2 tsp. salt, 1 tsp. sumac, the lemon zest, coriander, cumin, and remaining 2 tbsp. oil. Add carrots; toss to coat. Spread evenly on 1 rimmed baking sheet. Roast carrots, stirring once, until browned at edges, 15 to 18 minutes. Let cool.

Step 4
4

Cook butter in a medium frying pan over medium-low heat, stirring occasionally, until browned, 5 to 8 minutes. All at once, add raisins, hazelnuts, 1/2 tsp. thyme, and remaining 1/2 tsp. sumac. Cook, stirring, until raisins puff, 45 to 60 seconds. Let cool.

Step 5
5

In a bowl, combine yogurt, 1/4 tsp. salt, and remaining 1/2 tsp. thyme.

Step 6
6

Spread yogurt on a platter. In another bowl, toss carrots with nut mixture and parsley. Spoon over yogurt and serve with chips. Add more salt to taste.

Step 7
7

*Find at gourmet grocery stores and at worldspice.com.

Step 8
8

Make ahead: Through step 5, up to 5 hours; chill yogurt and carrots separately. Bring carrots to room temperature, about 1 1/4 hours, before continuing.

Roasted Carrot Platter

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