ROASTED CARROTS WITH YOGURT AND DUKKAH ENJOY DAN:

              ROASTED CARROTS WITH YOGURT AND DUKKAH by CHEF DAN:

Serves 4

INGREDIENTS:
1-1/2-pounds "kaleidoscope Mix" multicolor carrots, peeled, halved cut into even lengths

3 tablespoon olive oil

sea salt and freshly ground black pepper to taste

1/3-cup Greek yogurt

2 garlic cloves mash with a sprinkle of salt in mortar & pestle

1/4-teaspoon lemon juice

2 tablespoons honey

3/4-teaspoon EACH vanilla extract and ground coriander

2 tablespoons dukkah (recipe to follow)

DIRECTIONS: (PREHEAT OVEN TO 450 F)

1. Line a rimmed baking sheet with aluminum foil.
2. In a bowl toss in carrots and add oil salt & pepper.
3. Spread the carrots on the baking sheet in a single layer.
4. Cover tightly with foil and seam for 20 minutes.
5. Meanwhile in a bowl combine yogurt, mashed garlic, and next 4 ingredients:
6. Carefully remove the foil from the baking trey and drizzle with honey.
7. Return to the oven and bake an additional 20-25 minutes, turning occasionally.
8. When carrots are tender and beginning to brown they are ready.
9. Place on a serving platter, spoon the yogurt sauce over the carrots and sprinkle with dukkah.

DUKKAH RECIPE:

1/4-cup EACH hazelnuts and pistachios

1 tablespoon EACH coriander seeds, sesame seeds, cumin seeds fennel seeds and Sicguan pepper

1/2-teaspoon EACH dried cilantro, dried thyme and sea salt

DIRECTIONS

1. In a dry iron-skillet over low heat roast the hazelnut for 1 minute or 2.
2. Next roast the pistachios, and next 5 ingredients and roast until browned about 1 minute.
3. Remove from heat and stir in cilantro, thyme and salt.
4. When cool pace in a food processor and pulse until a dry crumble.

ENJOY DAN: SING SONGS & PLANT SEEDS