Pan Roasted Baby Carrots, Orange, Cilantro, Sesame & Spiced Yogurt
Try the dill in your CSA box as a substitute for the cilantro in this recipe.
Note: You can now buy sesame from Full Belly Farm! We did a very successful sesame experiment this past year and now have it available at our farmer’s market or as an add-on with your CSA box (raw sesame seeds, $5 for a 1/4-lb bag.)
2 lbs. carrots. If they are not small, cut them into 1/2 inch sticks
6 Tablespoons Extra Virgin Olive Oil
Freshly ground black pepper
2 teaspoons fresh thyme leaves
1/2 cup fresh orange juice
1 Tablespoon sesame seeds
1/4 cup dry white wine
1/4 cup chicken or vegetable stock
1/2 cup yogurt
1/2 fresh cilantro leaves (or dill works well, too!)
In a medium bowl, combine the carrots with 3 tablespoons olive oil and season with salt and pepper. Add the thyme leaves and 2 Tablespoons of the orange juice. Let stand at room temperature.
In a small frying pan, toast the sesame seeds until fragrant, about 3 minutes. Set aside to cool. Preheat the oven to 450°. In a roasting pan, heat the remaining 3 tablespoons olive oil over high heat. Add the carrots and cook until they begin to brown, 2 - 3 minutes. Transfer the pan to the oven and cook until the carrots caramelize around the edges but are still firm, 5-7 minutes. Return the pan to the stove top over medium heat, add the wine, the remaining orange juice, and the stock. Cook, stirring with a wooden spoon to scrape up the browned bits stuck to the bottom of the pan, until the liquids thicken and begin to coat the carrots, 2 - 3 minutes longer. Season with salt and pepper. Drizzle the yogurt on top, and sprinkle with toasted sesame seeds. Garnish with the cilantro.