Ingredients
1 pound carrots, peeled and cut on the bias into 2-inch pieces
6 cloves garlic, skins on
1 dried bay leaf
3 sprigs thyme
2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
4 ounces dandelion greens, cut into 3-inch pieces
1 cup Greek yogurt
1/4 teaspoon ground sumac
1 cup Cooked Sorghum
Flaky sea salt, such as Maldon, for serving
1/4 cup celery leaves, for serving
Preparation
Preheat oven to 400 degrees. Toss carrots, garlic, bay leaf, and thyme with oil on a rimmed baking sheet. Season with kosher salt and pepper. Roast, turning carrots occasionally, until tender and caramelized, 35 to 40 minutes. Remove from oven; let cool slightly.
Meanwhile, prepare an ice-water bath. Bring a medium pot of salted water to a boil. Add greens and cook until bright green and just tender, 1 minute. Transfer to ice-water bath; drain.
Remove garlic skins and mash cloves in a bowl. Whisk in yogurt and sumac. Season with salt and pepper. Let stand until sumac has started to tint yogurt, about 30 minutes.
Spread yogurt mixture on a serving platter. Top with sorghum, greens, and carrots. Drizzle with oil and season with flaky salt and pepper. Sprinkle with celery leaves. Serve immediately.
