Delicious & Easy
Baharat Roasted Carrots with Preserved Lemon Yogurt and Pine Nuts
1. Preheat oven to 350F.
2. In a large bowl combine carrots, garlic, olive oil, salt, and baharat. Mix to coat evenly. Arrange in a single layer on a large baking sheet and place in oven on center rack. Roast for 25-30 minutes or until fork tender and browned.
3. Make the sauce by combining yogurt and preserved lemon in a medium bowl. Season with salt and pepper to taste.
4. On a serving platter, layer carrots and yogurt sauce and drizzle with honey and olive oil. Garnish with carrot greens, pine nuts, and remaining preserved lemon.