Yield: 4 Servings
Prep Time: 20 min
Cook Time: 30 min
Thoroughly rinse the carrots, removing any dirt. You may peel them if you like but they’ll be fine either way.
Split the carrots lengthwise so they lay open like the photos below. Trim the tops off leaving about an inch.
(this next step is optional but creates a great texture in the finished carrot.)
Lay the carrots cut side up on a platter. Salt them generously with two Tablespoons of salt and let them sit for 1-3 hours. The salt is pulling the moisture out of the carrots and priming for roasting or grilling. See the flip boxes below for more details on what the salt does.
Preheat the oven to 425 Fahrenheit.
Rinse the salt off the carrots and pat dry with a paper towel. If your carrots are different sizes, divide them into two groups, the large ones and the small ones.
Bring a large stock pot of water to a boil. When it is boiling, submerge the large group of carrots and cook for 3-5 minutes or until they’re slightly tender, but not cooked all the way through. Gently pull them out with tongs and dry them on paper towels. Repeat with the batch of small carrots bearing in mind the small carrots will cook faster than the large ones.
Heat the butter until it is just melted, then remove it from the heat. Stir in the brown sugar, ¼ teaspoon of salt, the juice of one lemon wedge and the turmeric.
While the carrots are cooking, make the Glaze:
Line a sheet pan with foil and lay the dried carrots cut side up in an even layer. Brush the glaze over the carrots. Then sprinkle extra salt and brown sugar over the top. Not more than 2 teaspoons.
Roast the carrots for 12 minutes then turn the oven to broil and let them cook until the tops start to turn brown and bubbly, about 3 minutes. Brush the carrots with melted butter to make them glisten when they come out of the oven.
While the carrots roast, mix the yogurt with the juice of one lemon wedge.
Serve the carrots drizzled with the yogurt sauce, then garnish with fresh dill and chia seeds. Enjoy!
To make using Baby Carrots:
Cook the carrots in boiling water until al dente, then make the glaze.
In a large saute pan, saute the carrots in butter until they begin to brown. Reduce the heat to low and add the glaze, tossing until the carrots are well coated.
Serve the carrots drizzled with the yogurt sauce, then garnish with fresh dill and chia seeds.