by Chef Matthew Krenz

Spring is meteorologically here, even if the weather is bouncing from the upper 80s down to freezing and everywhere in between. I love early season carrots, because they have a little sweeter flavor to them. This dish is an effort to bring the smells and colors of spring to the plate. Bright dill is a welcome addition to spring it up a bit and add some brightness. I hope you enjoy this dish with family and friends. Cheers!

Yogurt Roasted Carrots
Serves 6-8

3-4 bunches baby carrots, cleaned and peeled
1 ½ c. greek yogurt
2 tbsp. Montreal seasoning
1 tbsp. parsley, chopped
2 tbsp. extra virgin olive oil 
1½ oz. hot water
4 oz. pine nuts
Salsa verde (recipe follows)
Fresh dill
Salt, to taste

1. To a stock pot with cold, salted water, add your carrots. Bring to a boil, then reduce to a simmer. Cook for 3-7 minutes or until just tender. 
2. Preheat oven to 375°F.
3. In a medium bowl with the hot water, add your Montreal seasoning and let rehydrate 1-2 minutes. Once rehydrated, stir in the yogurt, extra virgin olive oil, and parsley. Mix until well combined. 
4. Toast your pine nuts for 3-5 minutes or until fragrant and lightly golden brown.
5. Toss your carrots in the yogurt mixture, then remove and place on a sheet pan and roast until lightly caramelized, about 35 minutes. Reserve leftover yogurt mixture.
6. To serve, spoon salsa verde on the plate and top with roasted carrots. Add a dollop of leftover yogurt mixture on top of the carrots, then garnish with the toasted pine nuts and fresh dill. Serve immediately.

Salsa Verde
Makes 8-10 oz.

1 c. extra virgin olive oil 
2 tbsp. garlic, minced
1 tbsp. spicy brown mustard 
2 tsp. capers
2-3 anchovy filets (optional)
1½ bunch parsley 
1 bunch chives
2 tbsp. red wine vinegar 
1 lemon, zest only
2 tsp. chili flakes
Salt and pepper, to taste

1. Put ingredients in a blender and blend until smooth. Store, refrigerated in an airtight container, up to 5 days.

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