Confession: I hate baby carrots. They’re that that vegetable I eat when I find myself in “any port in a storm” territory when I have basically zero other options. It’s more a texture than a flavor thing. Even though I have really healthy strong teeth, I always say a little prayer that I don’t break one when I bite into one. And that loud crunch! Loud food is basically an introvert’s worst nightmare. It screams “DIET FOOD!” to me. Or “rabbit food,” if you will.
Roasting them until they’re soft and caramelized definitely brings out their natural sweetness, but then they kind of look like wrinkly tanned fingers—also problematic.
Another thing I hate: light yogurt, especially the flavored stuff. I wish I could go back to my teenage self and swap that sugar-free yogurt and sugar-free hot chocolate (stirred into coffee to make a DIY mocha—what was I thinking?) and give her some eggs or plain yogurt with real fruit and flax. Calculus might have been so much easier if I’d just eaten some freaking brain food in the morning…I’m so glad I got over that one. Full-fat yogurt is one of those foods that just makes me feel great—I know that sounds cheesy, but the combo of protein and fat plus those probiotic bacteria helps me feel stable and energized.
I was super-excited to try Stonyfield’s new Double Cream yogurt when it arrived at my apartment on a day I was home sick.
Um, wow. Where has this been all my life? Made from pasture-raised cow’s, this organic, non-GMO creamy yogurt makes the perfect garnish for chili and baked potatoes or as a swap for sour cream in all kinds of recipes. Of course, it’s wonderful enjoyed plain or with a drizzle of maple syrup and a sprinkle of cinnamon. While not a low-calorie food, because it’s so rich and satisfying, a very little goes a long way.
Because I had baby carrots leftover from a party I brought some to, I decided to make lemonade—or, you know, a snack I would actually eat. I hope you love this as much as I did.
So, first off, the carrots. I found that cutting them in half after roasting them took away the “ew” factor. The mildy sweet flavor paired perfectly with the chive and onion dip mix. Rather than globbing the yogurt dip on top, though, I thought it would be a nice change to spoon the yogurt dip onto the plate and lay the carrots on top—also helps you feel less like you’re eating fingers. Garnish with whatever spice you want on top, but I highly recommend cumin. Enjoy!
Roasted Carrots with Spiced Yogurt
- 1 lb baby carrots
- 1 tablespoon olive oil
- 2 cups Stonyfield Double Cream yogurt
- 1 packet Simply Organic Chive & Onion mix
- Cumin to garnish (optional)
- Preheat oven to 400 degrees F. Toss carrots with olive oil and spread on baking sheet. Roast at 400 about 25 minutes, until carrots are soft and beginning to caramelize. Set aside.
- Mix yogurt with spice packet. Set aside.
- To serve, spoon yogurt mix onto a plate.
- Cut carrots in half, lengthwise, and arrange on each plate over the yogurt. Garnish each plate with cumin.
PS: If you’re not digging the whole “carrots gently place on yogurt” deal, you can totally do a traditional dip with a carrots around it set-up. If you like that kind of thing ; )
Is there a food you know is healthy but that you absolutely hate?
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