Baby Carrots – 1 tray
Garlic – 2 Heads
Thyme – 1 Bunch
Greek Yogurt – 8 oz
Zest and Juice of 1 Orange
Sunflower Seeds – 1/2 Pint
Sunflower Oil – 1/2 Pint
Confectioners Sugar – 1/2 pint
Carrot Salad
Procedure: Dress the carrots in extra virgin olive oil, salt and pepper and lay them on a baking tray with the garlic and thyme. Roast Carrots for about 45 min or until tender in a 400-degree oven.
Combine in a mixing bowl 8 oz Greek yogurt and the juice and zest of 1 orange. Season with a pinch of salt.
Toast your sunflower seeds in a 350 degree oven for about 15 min or until golden brown. Let cool. Cover with Sunflower oil.
Peel and rough chop 1 head of garlic. Toss in confectioners sugar and fry in a pot of canola oil at 275 degrees until golden brown while stirring almost constantly. Strain and cool.
Plating: Toss cooled roasted carrots with sunflower seeds, oil, salt, pepper and candied garlic. Arrange on a plate with a few dollops of orange yogurt. Garnish with sunflower shoots.
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