Roasted Rainbow Carrots on Coconut Tzatziki

Roasted Rainbow Carrots on Coconut Tzatziki

With Dates, Marcona Almonds, Pumpkin Seed Oil &Mint

Serves 4-

Roasted carrots are one of those vegetables thatquietly steal the show. Part of it is the beauty of the plate, those vibrantcolors that catch your eye before the first bite. But it’s the flavor thatfollows that makes them unforgettable. For me, eating always begins with theeyes.

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Ingredients

Coconut Tzatziki

½ cup finely chopped cucumber
1 cup coconut yogurt (I used Cocojune)
1 tablespoon fresh lemon juice
½ tablespoon extra-virgin olive oil
1 garlic clove, grated
¼ teaspoon sea salt
1 tablespoon chopped fresh mint

(Dillmay also be added if desired.)

Roasted Farmacy Carrots

1-2 bunches rainbow carrots, peeled and left whole
Pistachio oil, for drizzling
Flake salt, to taste
Freshly ground black pepper, to taste

Instructions

Coconut Tzatziki
Place the chopped cucumber in a clean towel and gently squeeze out some of the excess water. In a medium bowl, combine the cucumber, coconut yogurt, lemon juice, olive oil, garlic, sea salt, and mint. Stir well to combine and refrigerate until ready to use so the flavors can marry.
Roasted Farmacy Carrots
Preheat the oven to 400°F.
Peel the carrots and leave them whole. If some still have their greensattached, leave a little at the top for presentation.
Place the carrots on a baking sheet and drizzle lightly with pistachio oil.Season with flake salt and freshly ground black pepper.
Roast for about 20- 30 minutes, until the carrots are tender but still intact. You want them soft but holding their shape.
Presentation
Spread the coconut tzatziki generously across a serving platter, creating a thick, creamy base. Arrange the warm roasted carrots over the yogurt however you like. Rustic and slightly imperfect always looks best.
Garnishes
3/4 cup chopped dates, handful of Marcon a almonds, scattered a
Finish with a drizzle of pumpkin seed oil and a final sprinkle of flake salt.