Karen asked her niece, Jamie, for some of her favorite spring recipes and we’re excited to share them with you. She and her husband, Jayson, are a team of chefs who own and operate a bespoke catering, private chef, and meal delivery company based in Santa Barbara, CA. Together, they created a business that blends their passion for food, family, friends, and great parties. For more information on them, visit Poe and Co.
Roasted Baby Carrots
Sumac is a slightly tart and fruity spice that is prominently featured in North African and Middle Eastern dishes. Sprinkled over savory roasted carrots, it’s a simple ingredient that makes a strong impression. This dish takes no longer than 30 minutes to prepare, but it will easily impress at any dinner party or table it graces.
- 1 pound baby carrots, washed and unpeeled
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 3 tablespoons plain whole milk yogurt
- 2 tablespoons lemon juice
- 2 medjool dates, chopped
- 1/8 cup chopped raw walnuts
- Sumac, to sprinkle
Preheat oven to 425 F. Coat carrots with olive oil and season with salt and pepper. Roast for 30 minutes. While carrots are in the oven, mix the yogurt with the lemon juice. Let carrots cool after removing from oven for 10 minutes. Spoon yogurt sauce over the carrots and sprinkle on the dates and walnuts. Sprinkle everything with sumac.