Tasted Tested: The Perfect Carrot

After last weekend’s festive feasting, we’re attempting to commit ourselvesA�to salad for the next week. A�And with Agatha’s recipe for perfect roasted carrots, we just might hold ourselves to that!


“Bugs was on to something – the perfect carrot, crisp and unyielding, is really worth fussing over. A�This recipe sees a resplendent rainbow of heirloom carrots roasted and revived with a zippy yogurt dressing. A�Take that tryptophan!”

Recipe: Roasted Carrots with Yogurt

Serve these terrific taproots with some spicy salad greens and grilled lamb loin chops. A�They would also be fantastic with anything from turkey to bison, or even solo!


  • 6-10 Ontario heirloom carrots, cleaned, trimmed & oiled
  • 1/2 cup Ontario yogurt
  • 1 tbsp Ontario cold pressed canola oil (I’m partial to Pristine Gourmet)
  • 2 cloves of Ontario garlic, chopped
  • 8 Ontario mint leaves, chopped
  • 1/2 lemon
  • salt & pepper to taste


  1. Toss 6-10 heirloom carrots in canola oil.
  2. Roast at 375A�F for 25 minutes, until edges are just slightly brown.
  3. Zest the lemon and squeeze it�s juice into a bowl. Mix in remaining sauce ingredients. If dressing is too thick, thin it out by adding some water.
  4. Spoon over warm carrots and serve.

Preparation time: 5 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 4

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