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Parsley-and-mint-pureed yogurt offers a creamy counterpoint to roasted carrots. To make a light side that's packed with flavor, finish with a crumble of briny feta.

Martha Stewart Living, April 2016

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Recipe Summary test

prep:
25 mins
total:
1 hr
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees. On a rimmed baking sheet, toss carrots with 2 tablespoons oil; season with salt. Roast, stirring once, until tender and beginning to brown, 20 to 25 minutes; let cool completely.

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  • Process remaining 3 tablespoons oil, parsley, mint, lemon juice, and 1/2 teaspoon salt to a fine paste in a food processor. Add yogurt and puree. Spread yogurt sauce on a platter; top with carrots. Sprinkle with feta and drizzle with oil. Sprinkle with whole herbs; serve.

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