Name: Spice-Roasted Carrots and Shallots with Pumpkin Seeds and Yogurt
Total time: PLACEHOLDER
Ingredients: 1 1/2 pounds carrots , peeled and halved lengthwise; 4 large shallots , peeled and halved through root end; 2 tablespoons unsalted butter , melted; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; Salt and pepper; 1/8 teaspoon cayenne pepper; 1/4 cup plain whole-milk yogurt; 1 tablespoon lemon juice; 1 tablespoon chopped fresh cilantro; 2 tablespoons pumpkin seeds , toasted

Why This Recipe Works

We discovered that there are two keys to good browning when roasting vegetables: butter and oven position. Melting the butter first helps coat the vegetables evenly before they go onto the baking sheet. The butter itself helps brown the vegetables while also keeping them from sticking. Roasting the buttered vegetables lower in the oven also helps promote browning. The closer the heat source is to the baking sheet, the better the browning. A combination of cumin, coriander, and cayenne gives the vegetables a warm kick of spice. A yogurt sauce provides a cool, tart contrast to the roasted vegetables.

Before You Begin

Choose carrots that are between 1 and 1 1/4 inches in diameter. If your carrots are smaller, leave them whole; if they’re larger, extend the roasting time slightly.

Instructions

Adjust oven rack to lowest position and heat oven to 450 degrees. Toss carrots, shallots, melted butter, cumin, coriander, ½ teaspoon salt, ¼ teaspoon pepper, and cayenne together in bowl.

Spread carrot-shallot mixture in even layer on rimmed baking sheet, cut sides down. Roast until tender and cut sides are well browned, about 25 minutes.

Meanwhile, whisk yogurt, lemon juice, ¼ teaspoon salt, and 1/8 teaspoon pepper together in bowl.

Sprinkle carrot-shallot mixture with cilantro. Using spatula, transfer to platter. Drizzle with yogurt sauce and sprinkle with pumpkin seeds. Serve.