Carrots turn marvelously sweet when you roast them in the oven. Bright, herbal notes from mint, parsley, and cilantro bring balance, and so does a pop of lime. I like to serve these carrots as an appetizer over plain Greek yogurt, which adds a delicious creamy element.
Serves 4
- 1 1/2 pounds carrots, halved lengthwise
- 2 tablespoons ghee, melted
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh cilantro
- 2 green onions, sliced thin
- 1 jalapeño, seeded and chopped fine
- Juice of 1 lime
- Plain Greek yogurt, for serving
