Honey Roasted Carrots with Cashew-Yogurt Sauce – Vermont Organic Farm | Cedar Circle Farm & Educatio
A great way to cook carrots and almost any of your favorite root vegetables, from parsnips to turnips. To mix it up, try a combo! Delicious hot or room temperature.
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Ingredients
- 1/3 cup raw cashews
- 2 Tbsp lemon juice
- salt
- 2/3 cup Greek yogurt
- 2 Tbsp olive oil
- 3 Tbsp honey
- 1 Tbsp ground coriander seeds toasted
- 1 1/2 tsp ground cumin seeds toasted
- 12 large carrots peeled and halved, then quartered, then cut into 2" strips
- 1 clove garlic crushed
- black pepper
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