The Yukon grows wonderful root vegetables. And anyone who has participated in the From the Ground Up fundraiser will tell you that local root vegetables are abundant and delicious this time of year.
This is a simple way of preparing sweet local carrots where the root vegetable stays the star of the plate. Spicy paprika and a bit of garlic compliments the natural sweetness of the carrots, and a simple yogurt sauce adds just a bit of tart freshness. Start with a bunch of carrots that are about the same thickness so that they cook evenly, and make sure to slice them so that they’re all the same size.
If you can’t find slender carrots just quarter thicker ones, so long as they’re all about the same thickness they will cook evenly. Garnish with sliced scallions and serve warm or at room temperature. Sweet local carrots A bit of paprika contrasts the sweetness of the carrots Parsley yogurt sauce Parsley yogurt sauce
This dish works well hot or room temperature, so it would be a great dish to bring along for a potluck dinner with friends or family.
Paprika roasted carrots with parsley yogurt sauce
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