Mediterranean Roasted Rainbow Carrots with Dukkah, Garlicky Yogurt, and Mint

Makes 4 servings

Kickstart your day with a Mediterranean Breakfast Bowl, where every spoonful feels like a sunny escape to the coast. Packed with vibrant flavors and wholesome goodness, it’s the perfect morning fuel to keep you feeling fresh and energized all day long.

INGREDIENTS

1 tablespoon Extra virgin olive oil
1/4 cup dukkah, homemade or store bought
2 bunches rainbow carrots, trimmed and peeled
1/2 cup Greek yogurt
1 garlic clove, grated or finely minced
1/4 cup chopped mint leaves, for garnish
Kosher salt
Black pepper

INSTRUCTIONS

1. Preheat oven to 400°F and line a sheet pan with aluminum foil.
2. Season carrots with olive oil, salt, and pepper, then place on the sheet pan, leaving room for dukkah.
3. Roast carrots for 15 minutes, flip, and roast for another 10-15 minutes until browned and charred.
4. Turn off the oven and toast the dukkah in the empty space on the sheet pan for about a minute until fragrant. Coat the carrots in the dukkah.
5. Mix Greek yogurt with garlic and salt in a small bowl.
6. Spread garlicky yogurt on a serving platter, drizzle with olive oil, and top with roasted carrots. Sprinkle with mint and serve.