Photo: Iain Bagwell; Styling: Karen Shinto
Scoop up these spiced carrots and seasoned yogurt with freshly toasted pita chips.
This recipe, and others like it, can be found in the article “These Carrot Recipes Prove They’re Not Just for Bunnies.”
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.
Bake pita chips, turning once, until deep golden and crisp, 12 to 15 minutes. Let cool.
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.
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.
In a bowl, combine yogurt, 1/4 tsp. salt, and remaining 1/2 tsp. thyme.
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.
*Find at gourmet grocery stores and at worldspice.com.
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.
0 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.