Where the Heart of Wine Beats – Grilled Carrots Wine Pairing
This grilled carrots with yogurt dish simply sings when paired with a lovely Rioja Rosado. From pale pinks to deeper-hues, it’s always gorgeous in the glass and perfect on the palate.
Grilled Carrots & Yogurt Ingredients:
1 Bunch of rainbow carrots (with tops)
Salt & pepper
Plain Yogurt (for serving)
Trim carrots and leave 1” of top attached. (Set remainder of tops aside for sauce)
Wash carrots, do not peel.
Toss carrots with olive oil, salt and pepper.
Preheat oven to 450°F
Place seasoned carrots on a sheet pan and cook on the top rack of the oven for 11 – 15 minutes, turning carrots every 4½ minutes.
Boil the tops for 2:30 minutes in lightly salted water, drain and squeeze dry.
Chop finely and mix with enough olive oil to make it loose and spoonable.
On a platter, spread a generous amount of yogurt and place carrots on top.
Garnish with carrot top mix.
2020 Muga Rosado – Bodegas Muga – Buy USA
Sierra Cantabria Rosado – Sierra Cantabria DOCa Rioja – Buy USA
2020 ‘Lalomba’ Finca Lalinde Rosado – Bodegas Ramon Bilbao – Buy USA