1½ pounds rainbow carrots
¼ cup extra-virgin olive oil
1½ teaspoons salt
½ teaspoon black pepper
½ cup Greek yogurt
1 tablespoon tahini
½ lemon
½ teaspoon salt
¼ teaspoon ground cumin
½ bunch cilantro
1 teaspoon extra-virgin olive oil
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Trim off the carrot tops and peel.
1½ pounds rainbow carrots
chopping board
knife
vegetable peeler
Place the carrots on the June Pan and drizzle with the olive oil.
¼ cup extra-virgin olive oil
June Pan
liquid measuring cup
Sprinkle the carrots with the salt and pepper and toss to coat. Spread the carrots on the June Pan in a single layer.
1½ teaspoons salt
½ teaspoon black pepper
measuring spoons
Place the carrots in the June Oven on the middle shelf of the June Oven. June will notify you when the carrots are ready. If desired, follow instructions on your June Oven to continue cooking.
June Oven
Place the yogurt and tahini in a medium bowl. Squeeze the lemon half into the bowl.
½ cup Greek yogurt
1 tablespoon tahini
½ lemon
medium bowl
citrus juicer
Add the salt and cumin to the yogurt. Stir the sauce until it is combined.
½ teaspoon salt
¼ teaspoon ground cumin
spatula
Trim any woody stems off the cilantro. Chop the leaves and tender stems roughly.
½ bunch cilantro
Transfer the carrots to a serving platter and spread the yogurt sauce over them with a spoon or spatula. Sprinkle the carrots with the cilantro and drizzle olive oil over them before serving.
chopped cilantro
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