Roasted Carrots with Turmeric-Spiced Cashews & Yogurt Sauce
FOR THE SPICED CASHEWS
¾teaspoonground turmeric or curry powder
Pinchof sea salt
FOR THE ROASTED CARROTS
1poundcarrots, trimmed and peeled
FOR THE YOGURT SAUCE
Spiced cashews: Heat oven to 375°. Whisk egg white with turmeric or curry powder and salt until foamy. Mix in cashews. Spread evenly on a parchment-lined baking sheet, and roast for 5–7 minutes or until golden.
Increase oven temperature to 400°. Line a rimmed baking sheet with foil.
If the carrots are thick, slice them in half lengthwise; if not, leave whole. Keep small carrots whole or slice carrots diagonally into about 2-inch pieces.
Place carrots onto prepared baking sheet, and toss with olive oil, salt, turmeric and cinnamon. Spread into one even layer. Bake for 18–20 minutes, until browned and tender.
Stir together yogurt, honey, turmeric, chipotle powder and salt. Serve sauce in a small dish for dipping. Sprinkle spiced cashews over carrots.