Hasselback Carrots with Smoked Paprika, Roasted Lemon & Yogourt Sauce

1
Total Time
1 hr 10 min
Prep
20 min
Cook
50 min
Serves
8
Difficulty
Easy
The key to these carrots is to boil them before roasting them so that they are soft on the inside and crispy on the outside.

Ingredients

uncooked carrot(s)

8 large, ends trimmed, peeled (about 3/4 lb)

olive oil

2 Tbsp

paprika

1 tsp, sweet-smoked Spanish variety (pimenton)

kosher salt

1 tsp, divided

lemon(s)

1 medium, halved

plain fat free Greek yogurt

½ cup(s)

garlic clove(s)

1 clove(s), medium, minced

fresh parsley

¼ cup(s), cilantro, and/or mint leaves, coarsely chopped

Instructions

  1. Preheat oven to 425ºF.
  2. Bring a large pot of water to a boil over high heat; add carrots and cook until barely tender, about 10 minutes. Reserve 2 Tbsp hot water, then drain carrots and run them under cold water until they’re cool enough to handle.
  3. Working with one carrot at a time, place a skewer or chopstick on either side of carrot and make crosswise cuts partway through the carrot, about a ¼-inch apart. Don't slice all the way through - the skewers will help keep your knife from cutting too far. Place carrots in a single layer in a roasting dish, cut sides up.
  4. Combine reserved cooking water, oil, paprika and ½ tsp salt in a small bowl; whisk well to combine and drizzle mixture evenly over carrots.
  5. Place lemon halves in roasting dish; roast until carrots and lemons are both browned in spots and carrots are very tender, about 40 minutes. Transfer carrots to a serving dish.
  6. Use tongs to squeeze juice from lemon halves into roasting dish (discard lemon halves); swirl to combine juice with pan drippings. Pick out and discard any lemon seeds; then drizzle mixture over carrots.
  7. Combine yogurt, garlic, and remaining ½ tsp salt in a small bowl; whisk well to combine. Dollop yogurt sauce on top of roasted carrots; sprinkle with herbs. Serve immediately.
  8. Serving size: 1 carrot and 1 Tbsp yogurt sauce

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