If I can be completely honest, my favorite way to eat carrots is raw. No adornments, just straight into my mouth. But, seeing as that can be a bit boring, I’m sharing one of my favorite ways to roast veggies. This yogurt-based tandoori marinade has been on permanent rotation in my kitchen for the past few years. It not only works with spring veggies like carrots and turnips, but pretty much any other veggie you’d like to roast. And don’t forget to finish it with a sprinkle of fresh mint or cilantro! It really brightens up the dish.
This recipe is yet another collaboration with Loam Agronomics and the kick ass CSA I get from them every week. You can find this recipe along with many others over on the Loam site.
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