Now this dish might be a little out of the box for your Thanksgiving table, but it’s just SO GOOD I couldn’t wait to share it. And if you’re into the non-traditional Thanksgiving thing, you neeeeed to make these carrots. OMG.
First of all, how gorgeous are these multicolored carrots? I can’t get enough of them. I love how sweet they get when they’re roasted. I just roasted these in a little olive oil, cinnamon, ginger, salt, and pepper, and they are SO delicious just like that. But, the toppings on these are absolutely insane.
It’s sort of rare for me to get this excited about cooked carrots, but these are reallllly something special. This dish was inspired by an event I went to recently. It was a huge food event hosted in a warehouse with all sorts of smoked meats, really interesting sides, craft cocktails, and THESE CARROTS. I knew immediately I had to make them at home as soon as I tasted them.
And I have to say, these are even better than the carrots I had there!
I think it’s because of this freaking granola. I don’t know why it’s so good because it’s literally SO simple. It’s just oats, pumpkin seeds, maple syrup, coconut oil, cinnamon, and salt. Probably the simplest granola I’ve ever made but the flavor is out of this world.
Don’t even get me started on the texture! It’s so crunchy and perfect with the creamy whipped mascarpone yogurt.
This curry mascarpone yogurt. Is soooo good. I could eat it with a spoon. It’s like a tangy cream cheese that’s not too rich but still creamy and delicious. I used full fat Greek yogurt and added a little curry powder, lemon, and maple. This would be a delicious dip for a veggie tray too!
Serious match made in heaven with all of these flavors. It can be made ahead of time, I’d just keep everything separate! I actually like the mascarpone yogurt at room temp or a little bit chilled against the warm carrots.
So basically like making veggies taste like dessert? I’m so in!
- For the GRANOLA:
- 1 cup oats
- ⅓ cup pumpkin seeds (pepitas)
- 3 tablespoons pure maple syrup
- 1½ tablespoons coconut oil, melted
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- For the CARROTS:
- 2 bunches multicolored carrots (can use regular too, about 13-15 carrots)
- 2 teaspoons olive oil
- ⅛ teaspoon cinnamon
- ⅛ teaspoon ground ginger
- salt and pepper
- For the MASCARPONE YOGURT:
- ½ cup full-fat plain Greek yogurt
- 4 ounces mascarpone cheese, softened
- juice of 1 lemon
- 2¼ teaspoons curry powder (add extra if you like things spicier!)
- 1½ tablespoons pure maple syrup
- salt and pepper
- Preheat the oven to 350℉. Line a rimmed baking sheet with parchment. Set aside. In a medium bowl, combine the oats, pumpkin seeds, maple syrup, coconut oil, cinnamon, and salt. Stir to combine. Pour onto baking sheet and bake for 15 minutes, stirring once, until golden and crunchy.
- Raise the oven to 400℉. Line another rimmed baking sheet with parchment. Add the carrots. Drizzle with the olive oil and add the cinnamon, ginger, salt, and pepper. Toss to combine. Roast for 25-30 minutes, or until carrots are tender and golden. I like mine with a little bite to them still.
- While carrots are roasting, make the whipped mascarpone yogurt. Add the yogurt, mascarpone, lemon juice, curry powder, maple syrup, salt, and pepper to a food processor and blend until creamy and combined. Taste to season with additional salt and pepper.
- To serve, top the carrots with the curry mascarpone yogurt and the granola (you will have a little leftover of both).