One of the best things about autumn is that our ovens can finally be cranked up to roasting temperatures without overheating our kitchens. Many people make the mistake of trying to roast veggies at temperatures that are too low…don’t be scared to turn up the heat! These carrots are complimented by warm spices like coriander and turmeric, and then cooled with a bit of greek yogurt for dipping. Make sure you use every bit of that spiced oil when serving!
1½ lb heirloom carrots
3 Tbsp extra virgin olive oil
2 tsp paprika
1 tsp ground coriander
1 tsp ground turmeric
1 tsp kosher salt
Recipe by Local Roots recipe contributor, Chef Casey Corn @casey_corn
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