I was looking for a little cooking inspiration and Master Class and Wolfgang Puck came through. This is my twist on one of his dishes…roasted rainbow heirloom carrots which I found at Trader Joes. Maybe you want to make it for friends or family this weekend as we head into Fall:
Preheat your oven to 350 degrees.
At the same time, heat a skillet on high heat.
Once it’s hot, add a generous amount of extra virgin olive oil, 1 thinly sliced shallot and 1 thinly sliced garlic clove.
Sauté that all together until it starts to crisp, and then add heirloom carrots, ends trimmed, greens trimmed (simply dice the greens you remove and save for later.) **You can use regular carrots if you can’t find heirloom.
Squeeze the juice of half a lemon over the carrots, toss it into the pan, and move everything into the oven for 18-20 minutes until fork tender, chewy and sweet.
Carefully remove from the heat, place the carrots on a platter, and add the juice from the other half of the lemon over the top.
Mix the shallots and garlic from the pan into a small (4.4 oz container) of plant-based plain yogurt. Add some of the diced carrot stems and serve as a dipping sauce on the side, drizzling just a little over the top to glaze some of the carrots and serve.