Thursday, January 12, 2017

Roasted Carrots with Greek yogurt and pita chips
2 Tbsp. olive oil
1/2 tsp. salt
1 tsp. sumac
zest of lemon
1 tsp. ground coriander
½ tsp. ground cumin
1 lb. medium carrots, peeled and slice diagonally ¼-inch thick and 2 to 3
  inches long

2 Tbsp. butter
1/4C golden raisins
1/2C roasted hazelnuts, coarsely chopped
½ tsp. fresh thyme leaves
½ tsp. sumac
1 Tbsp. Italian parsley leaves, chopped

1C Greek yogurt mixed with 1 tsp. thyme leaves

Preheat oven to 450F.  Combine oil, salt, sumac, lemon zest, coriander and cumin together.  Add the carrots and toss to coat.  Spread evenly on a baking sheet and roast, stirring once, until browned at edges, 15 to 18 minutes.  Let cool.

Cook the butter in a medium frying pan over medium low heat, stirring occasionally, until browned, 5 to 8 minutes.  All at once, add raisins, hazelnuts, ½ tsp. thyme and ½ tsp. sumac.  Cook, stirring, until raisins puff.  Let cool.

Spread yogurt on a platter.  Toss carrots with nut mixture and parsley and spoon over yogurt.  Serve with pita chips.
MAKES:  6 servings

Pita Chips
4 pita breads (6-inches wide), cut into wedges
3 Tbsp. olive oil
¼ tsp. salt
1 tsp. sumac

Preheat oven to 350F.  Combine oil, salt and sumac together and brush all over the pita wedges.  Arrange on a baking sheet and bake until golden and crisp, turning once, 8 – 10 minutes.  Let cool.