Roasted Leeks and Carrots with Dijon Yogurt Sauce
Ingredients
FOR ROASTED LEEKS AND CARROTS
- 8 ounces carrots
- 8 ounces leeks
- ½ teaspoon cinnamon
- 1 teaspoon thyme
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon salt
- 2 tablespoons olive oil
FOR DIJON YOGURT SAUCE
- 2 tablespoons olive oil
- ¼ cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- ¼ teaspoon chili powder
- ½ teaspoon coriander
- ½ lemon as garnish
Instructions
FOR ROASTED LEEKS AND CARROTS
- Preheat oven to 400°F.
- Cut carrots in half lengthwise and then into 4-inch pieces. Thoroughly wash leeks. Cut in 2- to 3-inch slices. Place in large mixing bowl. Add olive oil and spices; stir until evenly coated. Place in single layer on a baking sheet covered with parchment paper. Bake at 400° for 20–25 minutes, or until carrots are easily pierced with a fork. Let cool.
FOR DIJON YOGURT SAUCE
- Combine oil, yogurt, mustard, and spices in a bowl and whisk until smooth. Drizzle over cooked carrots and leeks.
- Squeeze lemon over all.
- Serve.
