Roasted Carrot Platter

• About 5 tbsp. olive oil, divided
• About 1 tsp. kosher salt, divided
• 2 1/2 teaspoons ground sumac*, divided
• 4 pita breads (6 in. wide)
• Zest of 1/2 lemon
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1 pound medium carrots, peeled and sliced diagonally 1/4 in. thick and 2 to 3 in. long
• 2 tablespoons butter
• 1/4 cup golden raisins
• 1/2 cup very coarsely chopped roasted hazelnuts
• 1 teaspoon chopped fresh thyme leaves, divided
• 1 1/2 cups plain whole-milk Greek yogurt
• 1 tablespoon coarsely chopped flat-leaf parsley

1. Preheat oven to 350u0b0. In a medium bowl, combine 3 tbsp. oil, 1/4 tsp. salt, and 1 tsp. sumac. Cut pitas in half and split them horizontally. Brush all over with sumac oil. Stack, cut into 4 wedges, and arrange on 2 rimmed baking sheets.
2. Bake pita chips, turning once, until deep golden and crisp, 12 to 15 minutes. Let cool.
3. Increase oven to 450u0b0. In bowl used for pita oil, combine 1/2 tsp. salt, 1 tsp. sumac, the lemon zest, coriander, cumin, and remaining 2 tbsp. oil. Add carrots; toss to coat. Spread evenly on 1 rimmed baking sheet. Roast carrots, stirring once, until browned at edges, 15 to 18 minutes. Let cool.
4. Cook butter in a medium frying pan over medium-low heat, stirring occasionally, until browned, 5 to 8 minutes. All at once, add raisins, hazelnuts, 1/2 tsp. thyme, and remaining 1/2 tsp. sumac. Cook, stirring, until raisins puff, 45 to 60 seconds. Let cool.
5. In a bowl, combine yogurt, 1/4 tsp. salt, and remaining 1/2 tsp. thyme.
6. Spread yogurt on a platter. In another bowl, toss carrots with nut mixture and parsley. Spoon over yogurt and serve with chips. Add more salt to taste.
7. *Find at gourmet grocery stores and at worldspice.com.
8. Make ahead: Through step 5, up to 5 hours; chill yogurt and carrots separately. Bring carrots to room temperature, about 1 1/4 hours, before continuing.

olive oil, kosher salt, ground sumac, pita breads, lemon, ground coriander, ground cumin, carrots, butter, golden raisins, hazelnuts, thyme, milk, flatleaf parsley

Taken from www.myrecipes.com/recipe/roasted-carrot-platter (may not work)