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Photo of Hasselback carrots with smoked paprika, roasted lemon, and yogurt sauce by WW

Hasselback carrots with smoked paprika, roasted lemon, and yogurt sauce

1
Points® value
Total Time
1 hr 10 min
Prep
20 min
Cook
50 min
Serves
8
Difficulty
Easy
A riff on the classic hasselback potato, these carrots are a side dish that is sure to impress. The key to these carrots is to boil them before roasting them so that they are soft on the inside and crisp on all those edges on the outside. Using a skewer in the center is a genius cooking trick that will help prevent slicing all the way through the carrots. Save the chopsticks for use in larger, thicker carrots. Roasting the lemon halves concentrates its sugars and flavors, so the drizzle over the carrots at the end lends something special to these already special carrots.

Ingredients

Carrots

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

1 item(s), large, halved

Plain fat free Greek yogurt

½ cup(s)

Garlic

1 clove(s), 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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