Toasty for fall: Bright yet savory roasted carrots and cumin yogurt perfect foil for the season

The air is getting crisp, sweaters are upon us, and recipes full of spices and warmth are headed our way. The summer produce selection is exciting, but I find a ton of surprising inspiration in fall and winter produce. In the spring and summer, we crave food that is oozing with brightness and bursting with summery freshness. In the upcoming cooler months, it is quite the opposite. We yearn for deep flavors, warm spices and meaty creations. Some chefs dread these next few months, but I think it is an opportunity to ignite surprising flavors on our palates.

The recipe I am sharing this month is one of my favorites. I have also swapped the carrots out for roasted squash and the dish is just as wonderful. It is approachable and easy to execute, for all levels of cooks. It takes your average steamed (in my childhood microwaved) carrot dish to another level. This dish instilled a new love of carrots in me, so much so that I have served it at my restaurant, Scratchboard Kitchen, the last few years. I also feature this dish on my family’s Thanksgiving or holiday tables, and it is always a hit.

This dish checks the boxes for those warm and roasty fall flavors, but it is matched with acidity from the yogurt and pomegranate seeds. The opposition of flavors is lively and a nice way to ring in this next season, a time that could seem a little dreary. The garnishes add a level of texture that is addicting, and the dish is very appealing to look at, an all-around treat for our senses.

Pair these carrots with my braised short rib dish, a big glass of cab, toss in a fireplace or some candles and you have yourself a perfect fall evening!

• Grace Goudie can be found making composed but not complicated recipes on gracegoudie.com or @chefgracegoudie on Instagram and TikTok. You can dine on Chef Grace’s dishes at Scratchboard Kitchen in Arlington Heights.

Roasted Carrots & Cumin Yogurt Sauce

1 pound carrots (shout out to Trader Joe’s Les Petites Carrots)

Seeds from ½ pomegranate

3 mint leaves

2 tablespoons neutral oil

1 teaspoon salt

1 cup yogurt

½ tablespoon cumin

2 tablespoons sunflower seeds

1 tablespoon sesame seeds

1½ teaspoons coriander seeds

¾ teaspoon cumin seeds

½ teaspoon black sesame seeds

⅛ teaspoon salt

For the carrots: Preheat the oven to 375 degrees. Toss the carrots in neutral oil and 1 teaspoon of salt. Lay the carrots in one single layer on a sheet tray and roast for 15 minutes.

For the yogurt: Mix the yogurt and cumin together and set aside.

For the dukkah: Toast the sunflower and sesame seeds in a 325 degree oven for 10 minutes until they are golden brown. Toast these items in separate pans as they cook at different rates. In a sauté pan, toast the coriander, cumin and black sesame seeds. Pro tip: You know they are done toasting when the spices start to release their aromas. Once all the spices and seeds are toasted, pulse them in a food processor. Make sure to pulse the processor instead of a continuous blend; the pulsing will prevent the mixture from turning into a paste.

For the plating: Spread a layer of yogurt on the bottom of the plate. Place the carrots on top of the yogurt. Garnish with the dukkah, pomegranate seeds and mint leaves. The dukkah can be made ahead of time. It is also good to make extra dukkah and keep as a pantry staple. I love adding it to salads and soups!

Serves 2

— Grace Goudie