We’ve been running the Turntable Kitchen Pairings Box, our food and music subscription service, for nearly five years and this recipe, from one of our earliest collections, remains one of our most popular. Our overall cooking philosophy, particularly when it comes to entertaining, is “keep it simple but bold.” We try to avoid too much fuss while highlighting big flavors and in-season ingredients, whenever possible.
When you’re having people over, the last thing you want is to be putting out fires (figuratively and literally!) in the kitchen. The beauty of a dish lies in the sum of its parts: a beautiful bunch of carrots, tossed with warm and smoky paprika, topped with a creamy, lightly sweetened Greek yogurt. We like to plate these atop some lightly-sauteed greens (young kale, spinach, and braising greens work well). This dish feels equally at home in your dining room, or at our (new!) backyard table, as we recently enjoyed it.
Roasted Carrots with Smoked Paprika and Honeyed Yogurt
1 bunch of young carrots, trimmed
1/3 cup of Greek yogurt
1 tablespoon of honey
1/2 teaspoon of hot smoked paprika
kosher salt and freshly ground pepper
2-3 tablespoons of extra virgin olive oil
1 1/2 cups of packed young spinach leaves
1 tablespoon of roughly chopped fresh mint
sea salt, for serving (optional)
1. Preheat your oven to 400 degrees Fahrenheit. Toss the carrots with the smoked paprika, salt, pepper and olive oil. Then, transfer them to a foil-lined, rimmed baking sheet. If you are sensitive to spicy food, cut down the amount of paprika you are using to a 1/4 teaspoon (be warned: it has a kick!).
2. Roast the carrots for approximately 20 minutes, turning once. When done, they’ll feel very tender when pierced with a fork.
3. While the carrots are roasting, combine the yogurt and honey in a bowl and mix until well-incorporated. If your honey isn’t runny, warm it in a small pot on your stove, or in the microwave.
4. Heat a small, dry skillet over medium-high heat. Add the spinach and cook, tossing until just wilted.
5. To serve, divide the spinach between two small plates. Top with 4-5 carrots per plate. Scoop a generous spoonful of honey yogurt over the carrots and sprinkle with mint, freshly ground pepper and sea salt, to taste.