Aren't these carrots gorgeous? The earthy sweetness of caramelized carrots pairs beautifully with the bright tanginess of our Mangosteen Hibiscus powder, while Golden Sun Milk adds a fragrant, spiced finish to creamy yogurt. Perfect as a side or a show-stopping appetizer, this recipe combines bold flavors and stunning colors for a delectable dish that’s both refreshing and indulgent.
Both Mangosteen and Hibiscus are natural sources of antioxidants and vitamin C, with many compounds known to keep inflammation at bay and support strong immunity, while being deeply nourishing to the blood and gut. Our Golden Sun Milk contains activating adaptogenic powerhouses, combined with delicious chai spices for a warming treat.
Sweet, savory, and full of vibrant flavor, these carrots are a feast for the senses!
Ingredients:
- Roughly 20 small to medium carrots in a variety of colors
- 2 Tbsp olive oil
- 1 tsp Mangosteen Hibiscus
- 1/4 tsp ground sumac
- Salt to taste-starting with 1/2 tsp
- Ground black pepper to taste
- 1/4-1/2 cup plain yogurt of choice
- 1 tsp Golden Sun Milk
- 1 tsp hot sauce of choice
- 1-2 Tbsp pomegranate arils
- 1 tsp chopped fresh parsley for garnish
Directions:
Preheat the oven to 400F.
Select smaller carrots if possible or cut larger carrots in half lengthwise. Wash and peel your carrots or leave them with skin on.
Line a large baking sheet with parchment paper.
Whisk together the olive oil, Mangosteen Hibiscus, sumac and salt and pepper.
Thoroughly coat the carrots in the oil mixture and bake for 15-25 minutes, testing for doneness and your desired texture! Heirloom variety carrots are often less dense than regular carrots making them cook much faster, and carrots in a bag may be higher in water content and may cook the same way.
As the carrots bake, prepare the yogurt sauce. This can be used as a dipping sauce or as a base served under the carrots.
Whisk together the plain yogurt, Golden Sun Milk, and hot sauce (this is a fermented version I make, but any kind you like will work!). Add salt and pepper to taste and spread on the serving platter.
Add the carrots and sprinkle with fresh pomegranate seeds & parsley.
Serve warm!
