Originally I was just going to come here and tell you about green sauce. Because the sauce alone is worthy of a post but in the process of shooting the photos for the sauce I whipped up some roasted carrots, slathered some thick yogurt on a plate, topped it with green sauce and then threw on some frilly cilantro leaves and chunks of salty feta. Now I’m here with green sauce AND roasted carrots with yogurt.
I’ve had the recipe for the sauce in my back pocket since last summer when I served it with charred vegetables and grilled leg of lamb. It’s a riff off of a sauce they sell at my favorite Lebanese grocer in Seattle (I love that I live in a city where I can say that I have a favorite Lebanese grocery store). At the market it’s simply labeled green sauce with a few of its more obvious ingredients listed below the telling title along with the dreaded phrase “and a secret mix of spices”.
Determined to reveal their secrets my friend Julie and I set out to create our own version. Of course we knew there were a lot of green things and a good bit of heat. There’s also a tartness but not just from citrus. Our version has a bit of lime zest, rice vinegar and tamarind paste which is fruity and delightfully sour. Feel free to substitute lime juice for the tamarind paste if you can’t find it. I always grab some when I’m at our asian grocery store or the aforementioned Lebanese market and I’d recommend that you get into the same habit.
Our green sauce is still not quite the same as the original version but I do have the same desire to put my green sauce on everything. In fact this morning breakfast was leftover potatoes from our roast chicken dinner a few nights back fried up with an egg along with avocado and yogurt. That fried chicken I just mentioned? There was green sauce with that too. I think you get it.
Also, can I just say that I’m so glad spring is here. I mean I say that now while Seattle is experiencing a near heat wave (70° tomorrow!) and next week I’m sure we’ll be back to rain. But I’m loving that last week’s post was rhubarb, this week carrots and next week I’m playing with peas! So I think it’s safe to say spring is here – at least on the blog. Happy Spring! (Thanks to Sam for telling me about this gem. If you’re in Seattle, check out Goodies for the original green sauce.)
Roasted Carrots with Yogurt and Green Sauce
Serves 4 as a side or 2 as a main
1 large bunch carrots, washed
1 tablespoon olive oil
1 cup Whole Milk Greek yogurt
1/3 cup roughly chopped cilantro or parsley
1/3 cup crumbled feta
1/3 cup spicy green sauce (recipe below)
Preheat your oven to 425°F.
Cut most of the greens off the carrots leaving about two inches still intact. They roast in the oven and give the dish a lovely crunch.
Place the carrots on a sheet tray and toss with the olive oil and a hefty pinch of salt.
Roast until deeply caramelized and tender. About 30 minutes or so. It all depends on the size of your carrots.
Spread the yogurt on the base of your platter then top with the carrots. They can be warm or room temperature to serve.
Finish with the green sauce, cilantro, and feta.
Spicy Green Sauce
Makes 1 1/4 cups
1 jalapeño, seeds and veins removed, roughly chopped
5 cloves of garlic
2 teaspoon cumin seeds, toasted and ground
2 teaspoon coriander seeds, toasted and ground
1 teaspoon mustard seeds
1 ½ cups EACH, fresh parsley, mint and cilantro
1/2 teaspoon kosher salt
1 tablespoon tamarind paste
1/3 cup olive oil
1 teaspoon rice vinegar
¼ cup water
Add all ingredients to a blender. Blend until very smooth, about 2 minutes.
Serve right away or refrigerate for up to one week.
I know the power of that green sauce. I make a s’chug (also green and extra spicy) and scoop a dollop onto every thing. It’s an instant flavor boost. This sounds like a great version.
Thanks for this sauce. If it is Lebanese they have probably added Sumach and/or Za’tar to it. Greetings from Berlin
Sumac adds a lemony taste on its own. A little goes a long way and, in this sauce, it’s red color would probably probably muddy the green if too much were added. Za’atar is a blend of dried herbs (e.g. oregano, basil thyme, thyme, savory), usually sumac, sesame seeds and salt. I think the Lebanese shop probably adds Za’atar. Either way, it’s a killer sauce.
That green sauce has my mouth watering. Must try it asap!
Green sauces are my favorite way to slather food. I can’t wait to try this one!
Oh wow… this looks amazing. We have a favorite Lebanese grocery out here in Virginia – I’m going to look closely for a green sauce there… then try to make yours 🙂
Looks amazing. D
Well, I was going to finish my midterm paper today, but I guess I’m making green sauce. I think I’ve eaten a recipe from you everyday this week! Salmon cakes, milk braised chicken, spring chopped salad, oatnola, lemon aioli and roasted vegetables, & lamb tostadas. Mmm thank youuu for the decadence.
This is EXACTLY how I want to prepare the baby carrots I just picked up at the farmers market this morning- thanks for the inspo!
What a great, healthy dish. That green sauce sounds amazing!
It looks nice and healthy. I think that i will try processing for my family. Thanks! Please share with me your next articles.
This dish is amazing. Everyone has to try. :).
I’m so intrigued by this recipe. I love playing around with tamarind but only know it in it’s Mexican variations. I had no idea it was also used in Middle Eastern cuisine too. I have a chicken that is currently waiting to be slathered. 🙂
Well, i used to be progressing to end my midterm paper nowadays, however i suppose I’m creating inexperienced sauce. i feel I’ve consumed a instruction from you everyday this week! Salmon cakes, milk cooked chicken, spring cut dish, oatnola, lemon garlic sauce and cooked vegetables, & lamb tostadas. Mmm impart youuu for the decadency.
The green sauce is addictive, as long as it’s in my fridge I want to put it on everything. It’s delicious.
This looks delicious! I’ve had tamarind before, in a drink at a fabulous San Salvadoran restaurant, but have never bought it. How long does it keep once open?
I’m not certain and I bet every producer is slightly different. I’d guess several weeks at least. And I imagine it freezes beautifully.
Hi! I’m so looking forward to Spring recipes and this one is getting made soon! We also share a mutual friend in Julie. Was curious, what’s your fave Lebanese market for this fellow local?
Hello! So nice to meet you here. Goodies market over near Lake City Way. I’ve not been in awhile but I love that spot.
Ahhh! I was wondering if that was it. I haven’t made it there yet but I better make a trek soon. Thank you!