Sweet and Smokey Carrots

|Make sure your paprika is fresh for the best flavour in this versitile carrot dish. |carrots|60 ml cider vinegar1 tablespoon smoked paprika1 1/2 teaspoons fine sea salt1 1/4 teaspoons ground cumin1/4 teaspoon cayenne pepper or more to taste3 tablespoons olive oil2 tablespoons honey900 grams carrots scrubbed trimmed and patted dry120 ml plain Greek yogurt|Center a rack in the oven and preheat it to 220 degrees C. Line a baking sheet with a silicone baking mat or a double layer of parchment paper.Whisk the cider vinegar paprika salt cumin and cayenne together. When the spices are dissolved whisk in the oil and honey and taste for cayenne level.Arrange the carrots on the baking sheet pour over about 80ml of the spice syrup you just made and turn the carrots until theyre evenly coated. Set the remaining syrup aside.Roast the carrots for 20 minutes then flip them over rotate the baking sheet and roast for another 20 to 30 minutes until they are tender and browned €” they might be a tad charred here and there and theyll probably be a bit wrinkled and its all good. Pull the sheet from the oven. (The carrots can be made ahead to this point and kept at room temperature for up to 6 hours.)Stir a tablespoon of the leftover syrup into the yogurt taste and add more if youd like. (The yogurt sauce can be covered and refrigerated for up to 2 days.)Serve the carrots hot with the yogurt sauce spooned over them or spread under them as a base. Alternatively cover the sauce and refrigerate it then serve as a dipping sauce with the room-temperature carrots.|10.00 minutes|6|Food 52