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January 6, 2015

Roasted Carrots with Baby Kale and Cumin Spiked Yogurt

1.5 lbs carrots
2 Tbls extra virgin olive oil, more for drizzle
Red wine vinegar
Flaked sea salt

Freshly ground pepper
1 cup nonfat Greek yogurt
1 Tbls cumin seeds, toasted and crushed, or ground cumin
Juice of 1 lime, divided
1 small garlic clove, minced
1 5 oz package baby kale
1 avocado
A handful of pumpkin and sunflower seeds

 

Preheat oven to 450. If carrots are large, slice in half, lengthwise. Lay carrots on a baking sheet, drizzle with evoo, vinegar, flaked salt, and fresh ground pepper. Roast for about 45 minutes, turning occasionally, or until browned. In a small bowl, mix yogurt, cumin, ½ of lime juice, evoo, garlic, and salt and pepper to taste. Place in a container in the fridge for at least a ½ hour to let the flavors meld. In a large bowl, toss kale with evoo, a splash of vinegar, remaining lime juice, salt and pepper. Plate with a handful of kale on top of carrots, sliced avocado, a dollop of yogurt, and seeds. Enjoy!!