Roasted Carrots with Orange Yogurt and Candied Garlic

Funk up your carrot game with orange yogurt and—get this—candied garlic. Yep, it's a thing, and you need to try it ASAP.

by Andrew Whitcomb
Jan 7 2018, 9:00pm

Servings: 2
Prep: 10 minutes
Total: 35 minutes

for the carrots:
3 bunches multi-colored carrots, cleaned
3 ounces olive oil
3 sprigs fresh thyme
2 garlic cloves
1 bay leaf
kosher salt, to taste

for the orange yogurt:
1 cup Greek yogurt
2 tablespoons orange zest
1 tablespoon lemon zest
kosher salt, to taste

for the sunflower seeds:
1/2 cup sunflower seeds
1/2 cup canola oil
sunflower shoots, to garnish

for the candied garlic:
1 head garlic, finely chopped
1 cup canola oil
1/3 cup confectioners' sugar


1. Make the carrots: Heat the oven to 350°F|180°C. On a baking sheet, toss the carrots with the oil, thyme, garlic, bay leaf, and salt and roast until just tender, about 20 minutes. Cool.

2. Make the orange yogurt: In a small bowl, mix the yogurt with the zests and salt. Refrigerate until ready to use.

3. Prepare the sunflower seeds: Heat the sunflower seeds and oil in a small skillet over high. Cook, stirring constantly, until the seeds are golden brown, 2 to 3 minutes. Remove from the heat and let the seeds cool in the oil.

4. Make the candied garlic: Heat the garlic and the oil in a small skillet over high until lightly golden. Strain through a fine mesh sieve set over a bowl and immediately toss the garlic with the sugar in a small bowl.

5. Toss the carrots with the sunflower seeds and candied garlic and season with salt and pepper. Spread the yogurt onto a serving platter and place the carrots on top. Garnish with the sunflower shoots.