Food recipe

Culinary recipe: Roasted carrots with Middle Eastern spices


Photograph courtesy of Lexi Harrison

FFrom their West Bloomfield home, Lexi Harrison (left) and Beth Sinclair host artisanal meals that are as beautiful in their presentation as they are healthy. In a new series for Hour Detroit, Harrison and Sinclair accepted the challenge of creating mindful recipes that feature a local ingredient. This month, they dressed roasted carrots with Middle Eastern Street Eatzz Detroit seasoning. Served on a bed of lentils and topped with a drizzle of herb yogurt sauce, the classic side dish turns into a main course.

The featured ingredient: Street Eatzz Detroit Middle Eastern seasoning blends spices, black pepper, cinnamon, nutmeg, cloves, cardamom and rosebud powder, creating a spicy flavor. ($ 6, // Photographs courtesy of Lexi Harrison

Roasted carrots with Middle Eastern spices


1 bunch of medium carrots (about 8 carrots)
1 ½ tbsp. olive oil
½ tsp. kosher salt
2 tbsp. Street Eatzz Detroit Middle Eastern Seasoning
1 C. agave or honey
Pomegranate seeds, fresh parsley, chopped pistachios for garnish

1 ½ cup dry lentils (about 2 ½ cups cooked)
2 tbsp. olive oil
1 ½ tsp. Detroit Middle East Seasoning
1 C. salt
½ tsp. fresh ground black pepper
1 C. fresh squeezed lemon juice
½ cup chopped parsley

Yogurt sauce:

1 cup of plain yogurt
½ cup chopped parsley
vs. salt
1 ½ tbsp. freshly squeezed lemon juice
vs. black pepper
½ tsp. garlic powder


Preheat the oven to 375 degrees.

Wash the carrots well and cut the greens. Peeling is optional. Place the carrots on a baking sheet. In a small bowl, whisk together olive oil, salt, Middle Eastern seasoning and agave or honey. Brush the mixture evenly over the carrots. Roast for 25-30 minutes, or until fork tender and lightly browned.

Meanwhile, cook the lentils according to package directions. If desired, replace all or half of the cooking water with vegetable or chicken broth to add more flavor. Drain the lentils and season with the rest of the salt and black pepper,
lemon juice and parsley. Mix well to combine.

For the yogurt sauce, simply whisk all the ingredients together until smooth and creamy. Taste and adjust the seasoning if necessary.

Serve the carrots on a bed of lentils and drizzle with the yogurt sauce. Garnish with fresh parsley, pomegranate seeds and chopped pistachios.

For more recipes from Harrison and Sinclair, visit

* Content provided for Hour Detroit’s ongoing local flavor series is not influenced by Harrison and Sinclair’s business partnerships with local food brands.


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