Roasted Carrots with Pomegranate and Microgreens

Marissa McKeague
Feb 27, 2021
1 min read

Ingredients:

1 bunch of carrots
1 cup plain greek yogurt
1 cup microgreens
½ cup pomegranate seeds
1 lemon
1-inch ginger grated
1 clove garlic grated
Olive oil
Salt / Pepper
Red pepper flakes

Directions:

Preheat oven to 400 degrees F. Prepare your carrots with olive oil, red pepper flakes, salt, and pepper. Cook for 20 minutes or until tips are charred.

For the sauce combine greek yogurt zest and juice from the lemon, grated ginger, grated garlic, salt, pepper to taste.

Once carrots are out of the oven and slightly cooled place on a serving plate, generously pour greek yogurt sauce over the top, top with microgreens and pomegranate seeds. Optional to drizzle with some extra virgin olive oil and flakey salt. Enjoy!

Microgreens:

Microgreens are young vegetable greens that are approximately 1–3 inches tall. They have an aromatic flavor and concentrated nutrient content and come in a variety of colors and textures. Microgreens are considered baby plants, falling somewhere between a sprout and baby green. Microgreens are very convenient to grow, as they can be grown in a variety of locations, including outdoors, in greenhouses, and even on your windowsill. Microgreens can be grown from so many different types of seeds! Their nutrient content is concentrated, which means that they often contain higher vitamin, mineral, and antioxidant levels than the same quantity of mature greens. Microgreens vary in taste, which can range from neutral to spicy, slightly sour, or even bitter, depending on the variety. Generally, their flavor is considered strong and concentrated. (1)