Recipe Level: Creative | Recipe Speed: Average | Season: All | Type: Main Dish | Diet: Vegetarian/GF
4 large carrots
salt and pepper
2/3 cup walnuts
1 tablespoon of honey
1/2 teaspoon cardamom
Preheat the oven to 400 degrees.
Wash carrots and cut them at a slight angle so that you get as much surface area as possible (called cutting on the bias).
Toss the carrots with olive oil, salt, and pepper. Place the carrots on a baking sheet (for easier clean-up, you could line the sheet with parchment, first).
Roast the carrots until tender, checking every 7 or so minutes.
Meanwhile, toast the walnuts, which can be done "dry" or with a little bit of oil. You can do this in a pan over medium heat, or in the oven alongside the carrots. Whichever method you choose, make sure to watch the walnuts carefully, and stir them regularly.
When the carrots are done taste them for seasoning, and season to taste with salt and pepper. Put the seasoned carrots on a serving dish, top with dollops of strained yogurt, drizzle on the honey, sprinkle on the cardamom, and serve.
Notes: The cardamom isn't essential, but it brings amazing flavor to the dish. A sprinkling of parsley would be another wonderful addition.