Orange Carrots with Yogurt-Parsley Dressing

Name: Orange Carrots with Yogurt-Parsley Dressing
Yield: 1
Ingredients: 2 lb. small carrots; 1/3 c. orange juice; 3 tbsp. olive oil; 2 tbsp. red wine vinegar; 1 1/2 tbsp. Honey; Kosher salt; black pepper; 1/4 c. toasted pine nuts, for serving; Chopped parsley, for serving; 3/4 c. plain Greek yogurt; 1 c. parsley; 1 garlic clove; 1 tbsp. lemon juice; 1/2 tsp. ground coriander

By Marian Cooper Cairns, Dawn PerryPublished: Oct 21, 2015

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Orange Carrots with Yogurt-Parsley Dressing

Brian Woodcock

Yields:

Brighten up your Thanksgiving table with these light and tangy carrots.

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Ingredients

For the Carrots

2 lb. small carrots
1/3 cup orange juice
3 Tbsp. olive oil
2 Tbsp. red wine vinegar
1 1/2 Tbsp. Honey
Kosher salt
black pepper
1/4 cup toasted pine nuts, for serving
Chopped parsley, for serving

For the Yogurt-Parsley Dressing

3/4 cup plain Greek yogurt
1 cup parsley
1 garlic clove
1 Tbsp. lemon juice
1/2 tsp. ground coriander
Kosher salt
black pepper

Directions

1. Step 1Make the Orange Carrots: Preheat oven to 425 degrees F.
2. Step 2Combine carrots, orange juice, oil, vinegar, and honey on two rimmed baking sheets. Season with salt and pepper. Bake, stirring vegetables and rotating the pans once, until tender, 25 to 30 minutes. Toss carrots with any liquid on the baking sheets.
3. Step 3Make the Yogurt-Parsley Dressing: Process Greek yogurt, parsley, garlic, lemon juice, and ground coriander in a food processor, scraping down the sides of the bowl as needed, until smooth, 1 minute. Season with salt and pepper.
4. Step 4Serve topped with pine nuts, parsley, and Yogurt-Parsley dressing.