Culinary Guides

This is a simple side dish that punches well above its weight. Sweet roasted carrots are laid over a tangy cilantro yogurt sauce, then finished with salted peanuts, a squeeze of lime, and a few toasted sesame seeds. It is great next to grilled chicken, and it bulks up into a full meal over a bowl of farro, quinoa, or rice.

Ingredients

For the carrots

• 1 1/2 pounds medium carrots, halved lengthwise if large and thick
• 2 tablespoons olive oil
• Salt and black pepper
• 1 teaspoon ground coriander

For the yogurt sauce

• 1 cup whole milk goat yogurt (or Greek-style yogurt)
• 1/2 cup finely chopped cilantro
• 1/4 teaspoon ground coriander
• 1 tablespoon lime juice (about 1/2 lime), plus more for serving
• Pinch of red pepper flakes
• Pinch of fine sea salt

For the toppings

• 1/4 cup roughly chopped roasted salted peanuts
• 2 tablespoons toasted sesame seeds (optional)
• 3 tablespoons scallions, thinly sliced, green parts only
• Flaky salt for serving

Directions

1. Heat the oven to 400F (200C).
2. In a large bowl, toss the carrots with the olive oil, season well with salt and black pepper, add the coriander, and toss again to coat.
3. Spread the carrots in a single layer on a rimmed baking sheet and roast, flipping halfway through, until golden brown and tender, about 35 to 45 minutes. Let cool slightly.
4. Meanwhile, stir together the yogurt, cilantro, coriander, lime juice, red pepper flakes, and a pinch of salt. Taste and adjust.
5. Spread the cilantro yogurt over a serving platter and arrange the roasted carrots on top, letting each one pick up some sauce.
6. Scatter over the peanuts, sesame seeds if using, and scallions. Finish with flaky salt and a squeeze of lime. Serve warm or at room temperature.

Grower's tip: The straightest, prettiest roasting carrots come from loose, stone-free soil. Work the bed deep and rake out any rocks and clods before sowing, since a pebble or a lump of hard clay is what makes a carrot fork or grow crooked.

Leftovers keep in the fridge for up to 3 days, and the yogurt sauce can be made a day ahead so the flavors meld. Roasted parsnips or sweet potato are easy additions to the tray.

Almost everything but the peanuts is easy to grow. Sow a bed of carrots, keep a pot of cilantro going through the cool months, and plant a few scallions for the green tops.