Over a Roasted Jalapeño and Honey Yogurt Sauce
Side dishes are often the orphans of a main course menu, never getting the attention and imagination they deserve. Let’s change that by elevating a simple root vegetable to star status! With each bite, complex flavors begin to unfold. First, the sweet spice of the peppercorn oil will quickly give way to the earthy saffron and the warm cinnamon. The entire mouthful is just unforgettable! You’ll never want to make carrots any other.
Recipe Credit: Camine Pappas. To read more about how Caminie created this recipe and read the entire blog post, click here to visit her website: IFeelLikeCooking.com.
Serves 2 (Easy to double)
Ingredients
- 5 large, long, uniform in girth carrots, peeled and halved lengthwise
- ¼ teaspoon fine grade cinnamon (like Vietnamese)
- 2 tablespoons Olive This! Madagascar Peppercorn Oil + a little more to rub on the jalapeños
- ½ teaspoon kosher salt
- 1/8 tablespoon pepper
- Pinch of saffron
- 2 tablespoons finely chopped Italian flat leaf parsley
- 3 ounces Greek yogurt
- 1 large jalapeno halved, roasted, seeded, and finely chopped
- 1 teaspoon honey
Directions
Begin by making the Roasted Jalapeno and Honey Yogurt Sauce. Preheat oven to 450-degree F.
Halve the jalapeño lengthwise. Place on a small baking pan lined with foil and rubbed with a bit of Madagascar Black Pepper Olive Oil. Roast for about 20 minutes or until charred and soft. Remove seeds, stalk, and pith, chop into small pieces, add to the yogurt and add the honey. Mix well and set aside.
Reheat oven to 375-degree F. Peel and prep the carrots making sure all the long stalks are cut to relatively the same width and size. Place in a bowl large enough to toss them and add Madagascar Black Pepper Olive Oil, cinnamon, saffron, salt, and pepper. Toss well until everything is covered evenly. Place in a baking dish lined with parchment paper. Drizzle the rest of any remaining oil and spice mixture over the carrots. Roast in oven for 25-28 minutes or until tender. Add the parsley and toss while hot. Serve over the jalapeño honey yogurt sauce.
©Photo and Recipes by Copyright, Camine Pappas, 2014 – 2022
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