I've been lucky enough to taste and experiment with a multitude of ingredients over the years. Today is all about one of my favorites - seasonal produce. It is undeniable that using produce at the peak of their ripeness, in the season that they flourish, provides the most delicious end result. The extra pop of color, heightened flavor, and nutritional value is unmatched. The stars of our recipe today? Purple artichokes and heirloom carrots paired with a tangy garlic-dill yogurt sauce.
Purple artichokes have a slightly nuttier flavor compared to green and also look beautiful when plated. Each heirloom carrot has a slightly different flavor profile and come in a variety of colors. We used purple, yellow, and white carrots but you can even find pink varieties. Together, they leave our plate popping with both flavor and color.
What you'll Need
- purple artichokes
- heirloom carrots
- Olive oil
- Salt and pepper
- Fresh thyme
For the garlic-dill yogurt sauce
- Greek yogurt
- garlic, minced (micro planed)
- lemon juice
- Fresh dill to taste
- Salt and Pepper to taste
See recipe card for quantities.
To fully unlock the flavor potential of the purple artichokes and heirloom carrots we'll be employing a simple but potent cooking method - roasting. Roasting not only heats our vegetables, but also triggers the Maillard Reaction which triggers the natural sugars in our produce to level up the flavor complexity significantly.
We're looking for balance here. The proper temperature, the right amount of time, and simple seasoning bring the process all together. If the temp is too low, the vegetables will more likely steam than roast. Too high and they'll burn, cancelling out the flavorful benefits of the Maillard Reaction. Balance, like in most things, brings it all together.
After our artichokes and heirloom carrots are cleaned and trimmed. Spread them out on a sheet tray and add some olive oil and simple salt and pepper seasoning and top with fresh thyme. Place into a preheated 400°F oven for roughly 25-30 minutes. This is where your intuition comes in, trust your eyes. If at 25 minutes they don't look caramelized enough, go a little longer. If they are over caramelizing at 20 minutes, lower the temperature or take them out. All ovens are different and sometimes you gotta go off your gut.
Making the garlic-dill yogurt sauce
While the vegetables are roasting we have time to make the garlic-dill yogurt sauce. Simplicity is a beautiful thing and there is no mystery here. Measure out the mayo and greek yogurt into a mixing bowl, microplane or mince the garlic, chop up some fresh dill, squeeze some lemon juice and add it all to the mixing bowl. Season with salt and pepper to taste and feel free to add more or less dill depending on your liking.
Ready to mix up.
This is the consistency we're looking for.
See recipe card for exact amounts and steps.
Here is the equipment we used to to make this dish:
Allow the garlic-dill yogurt sauce to chill in the fridge and it will stay fresh for 2 days. It also tastes great as a fresh veggie dip.
As far as the roasted vegetables, you'll want to serve them up immediately.Print
For Roasting Vegetables
- 4 purple artichokes
- 6-8 heirloom carrots
- olive oil
- fresh thyme sprigs, to taste
- salt and pepper
For Garlic-Dill Yogurt Sauce
- 1 cup mayonnaise
- ¾ cup unsweetened Greek yogurt
- 2 garlic cloves, minced (or microplaned)
- 1 tablespoon lemon juice
- fresh dill, to taste
- salt and pepper to taste
- Preheat oven to 400°F
- Prepare the artichokes: cut off the top 3rd, trim the stem, and remove tougher outer layer leaves. Cut each artichoke lengthwise and scoop out that fuzzy inner choke if it is present.
- Wash and trim the tops of the carrots. If they are large, cut them in half. If not, leave them whole.
- Place the prepared artichokes and carrots on a baking sheet, we used a ¼ sheet pan.
- Drizzle with olive oil and season with salt, pepper, and fresh thyme leaves. You can pick off some of the individual leaves to mix in and also leave some whole sprigs of thyme on top.
- Toss until everything is well coated.
- Place in the oven for 25-30 minutes. We're looking for the vegetables to be tender and slightly caramelized. This is where your gut and eyes come into place. Give them an occasional look to make sure they do not overcook.
For the Garlic-Dill Yogurt Sauce
- While the vegetables are roasting we can prepare the sauce.
- Combine the mayonnaise, Greek yogurt, minced garlic, lemon juice, and fresh dill (to taste) into a mixing bowl and mix together.
- Season with salt and pepper to taste.
- Chill in the refrigerator.
- Once the vegetables are out of the oven and plated, spoon out some of the yogurt sauce over the top of the vegetables. It is delicious so there's no need to use it sparingly.
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