Carrots are rampant at the farmers' market right now. Tender and sweet, they are begging to be the star of a dish and not just the side show. A few weeks ago, I spotted Izy's beautiful carrot dish on her blog, Top with Cinnamon, and knew I had to recreate a version of it for myself at home. The carrots are left whole, slow roasted until they become fork-tender and a little caramelized, and then topped with an herbacious yogurt sauce spiked with funky black garlic. Now I just happened to have black garlic on hand from a recent market purchase of Obis One black garlic, but I am sure a little minced garlic sauteed slowly in a little olive oil until softened will sweeten and mellow its flavor and make a fine substitute. Or if you have roasted garlic clove on hand, even better. Mix that in for a substitute. I add a bit of brightness to Izy's original version with lemon juice and zest as I love the combination of mint, yogurt, and lemon.
This dish is eye-catching. I served it atop millet tossed with lemon juice, zest, salt, and a glug of good quality extra-virgin olive oil. To make it a meal, add some chunks of avocado and a handful or two of cooked beluga lentils or maybe a hard-boiled egg. This is a great dish that can be made ahead of serving time and can be eaten when the carrots and millet are warm or at room temperature. Just be sure to dollop on the cool yogurt sauce before ready to serve. Millet is a bit finicky as a grain once cooked and chilled in the refrigerator, so sprinkle it with drops of water before reheating so that it becomes soft again.
Roasted Carrots and Lemony Millet with Black Garlic and Herbed Yogurt
1 pound carrots, washed, peeled, and tops removed
2 tablespoons olive oil
1 cup millet
2 cups water
juice of 1 lemon
zest of 1/2 lemon
2 tablespoon extra-virgin olive oil
1/4 teaspoon salt, plus more to taste
Black Garlic and Herbed Yogurt Sauce:
1/4 teaspoon black garlic (about 1 clove), minced (see note)
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
1/4 cup 2% plain Greek yogurt
juice of 1 lemon
zest of 1/2 lemon
1 tablespoon extra-virgin olive oil
3 tablespoons pumpkin seeds (pepitas), toasted (see note)
handful of chopped fresh mint, for sprinkling
handful of chopped fresh cilantro, for sprinkling
Roast the carrots. Preheat the oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper or a Silpat. Toss the carrots with two tablespoons of olive oil and a sprinkling of salt. Mix and spread into an even layer. Cover the pan with foil and place in the oven. Bake for 30 minutes. Remove the foil, turn the carrots, and bake for 15-20 minutes more or until the carrots are fork tender and beginning to brown at the tips. Remove from the oven and set aside.
Prepare the millet. Bring 2 cups of water to a boil in a pot. Add 1/4 teaspoon of salt and the millet and stir. Bring back to a boil and then reduce heat to a simmer. Cover pot and allow to cook on low for 25 minutes. Remove the pot from the heat, leaving it covered, and allow to rest for 10 minutes. Fluff the millet with a fork, add the juice of 1 lemon, the zest of 1/2 lemon, and 2 tablespoons of extra-virgin olive oil. Taste and add more salt if needed.
Prepare the yogurt sauce. In a blender or mini food processor, add all of the ingredients and process until smooth. Taste and adjust for salt, and set aside.
Transfer the millet to a platter. Spread the cooked carrots on top and top with the herbed yogurt sauce. Sprinkle with toasted pumpkin seeds and more fresh herbs. Enjoy! Serves 4 as a main course
* as a black garlic substitute, you can use a gently sauteed chopped garlic clove or roasted garlic clove
* to toast pumpkin seeds if you only have raw, heat them in a dry skillet over medium heat for 8-10 minutes or until golden and a little puffed