Carrots roasted until their edges caramelize, warm with cumin and honey, laid over cool yogurt: a pinch of Les Terres Blanches’ Fleur de Sel Marrakech, harvested in the Atlas Mountains, brings together iodine and minerals, earth and sea.
Serves 4 · 40 min
- Halve 1 1/2 lb (700 g) carrots lengthwise and toss them with 2 tbsp olive oil, 1 tsp ground cumin and 1 tbsp honey.
- Roast at 425°F (220°C) for 25 to 30 minutes, turning once, until tender and caramelized.
- Spread 1/2 cup (120 g) plain Greek yogurt on a platter and arrange the carrots on top.
- Scatter with chopped cilantro and toasted almonds, then finish with a pinch of the Marrakech fleur de sel.
The star of this recipe: Fleur de Sel Marrakech, by Les Terres Blanches.
