Adapted From Dishing Up The Dirt
Serve on top of a bowl of grains to make a complete meal!
1 ½ pounds carrots and parsnips, halved lengthwise if large and thick
2 tablespoons olive oil
salt and black pepper
1 teaspoon ground coriander
For The Yogurt
1 cup whole milk goat yogurt (or Greek style yogurt)
½ cup finely chopped cilantro
¼ teaspoon ground coriander
1 tablespoon lime juice, (about 1/2 lime), plus more for serving
Pinch of red-pepper flakes
Pinch of fine sea salt
¼ cup roughly chopped roasted, salted peanuts
2 tablespoons toasted sesame seeds (optional)
3 tablespoons minced leeks
Flaky salt, for serving
Heat oven to 400 degrees. In a large bowl, toss the carrots with the olive oil. Season well with salt and pepper, add the coriander, and toss the mixture to evenly coat. Place the carrots on a rimmed baking sheet and roast, flipping about halfway through, until the carrots are golden brown and tender, about 35 to 45 minutes. Allow to cool slightly.
In a medium bowl, combine the yogurt, cilantro, ground coriander, lime juice and crushed pepper flakes. Stir well to combine and add salt to taste.
Spread the yogurt on the bottom of a plate or platter and arrange roasted carrots on top. Scatter peanuts, sesame seeds and scallions on top, and finish with flaky salt and a squeeze of lime juice.