Lunch: Roasted Carrot Platter

Recipe by Elaine Johnson Scoop up these spiced carrots and seasoned yogurt with freshly toasted pita chips.

This recipe includes superfoods such as:

Lemon, Nuts

Health benefits of Roasted Carrot Platter

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

About 5 tbsp. olive oil, divided
About 1 tsp. kosher salt, divided
2 1/2 teaspoons ground sumac*, divided
4 pita breads (6 in. wide)
Zest of 1/2 lemon
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 pound medium carrots, peeled and sliced diagonally 1/4 in. thick and 2 to 3 in. long
2 tablespoons butter
1/4 cup golden raisins
1/2 cup very coarsely chopped roasted hazelnuts
1 teaspoon chopped fresh thyme leaves, divided
1 1/2 cups plain whole-milk Greek yogurt
1 tablespoon coarsely chopped flat-leaf parsley

Instructions

Preheat oven to 350 °. In a medium bowl, combine 3 tbsp. oil, 1/4 tsp. salt, and 1 tsp. sumac. Cut pitas in half and split them horizontally. Brush all over with sumac oil. Stack, cut into 4 wedges, and arrange on 2 rimmed baking sheets.
Bake pita chips, turning once, until deep golden and crisp, 12 to 15 minutes. Let cool.
Increase oven to 450 °. In bowl used for pita oil, combine 1/2 tsp. salt, 1 tsp. sumac, the lemon zest, coriander, cumin, and remaining 2 tbsp. oil. Add carrots; toss to coat. Spread evenly on 1 rimmed baking sheet. Roast carrots, stirring once, until browned at edges, 15 to 18 minutes. Let cool.
Cook butter in a medium frying pan over medium-low heat, stirring occasionally, until browned, 5 to 8 minutes. All at once, add raisins, hazelnuts, 1/2 tsp. thyme, and remaining 1/2 tsp. sumac. Cook, stirring, until raisins puff, 45 to 60 seconds. Let cool.
In a bowl, combine yogurt, 1/4 tsp. salt, and remaining 1/2 tsp. thyme.
Spread yogurt on a platter. In another bowl, toss carrots with nut mixture and parsley. Spoon over yogurt and serve with chips. Add more salt to taste.
*Find at gourmet grocery stores and at worldspice. com.
Make ahead: Through step 5, up to 5 hours; chill yogurt and carrots separately. Bring carrots to room temperature, about 1 1/4 hours, before continuing.

Share Roasted Carrot Platter