Togarashi Carrots with Honey Yogurt

Part 2 of my “I bought a bottle of togarashi in Lisbon but never used it til my last week so I started finding uses for it every chance I could get to justify the purchase”. I love the combination of the slightly spiced carrots and the sweet tang of the honey yogurt! Togarashi, in Japanese, refers to a type of red chili and Shichimi (“seven”) togarashi refers to the Japanese seven-spice blend that typically has things like sesame seeds, nori. I typically use it as more of a finishing touch but have been incorporating it more and more so in dips and sauces.

I used:

  • 3 medium carrots, sliced diagonally
  • olive oil
  • shichimi togarashi
  • salt
  • pepper
  • garnish: cilantro, scallion, roasted sesame seeds

Honey yogurt:

  • 1/2 cup greek yogurt
  • 1 tsp olive oil
  • 1/2 clove grated garlic
  • 1 tsp honey
  • squeeze of lemon
  • salt and pepper

To make:

  • Toss carrots with olive oil, togarashi, salt, and pepper
  • Roast carrots at 400F for 20-25 minutes until tender
  • Mix together yogurt ingredients and let it come to room temp
  • Let carrots cool slightly and plate onto the yogurt, top with fresh herbs, roasted sesame seeds, another squeeze of lemon juice, and additional togarashi to taste