During the fall and winter, I’m always craving savory, roasted vegetables with warming spices—and these Roasted Carrots with Yogurt Sauce check all of the boxes!
Made with a blend of aromatic spices, a creamy garlic yogurt sauce, and crunchy pistachios, these roasted carrots make a delicious side dish. They can also be used as a base for protein or mixed into salads.
To make the carrots, we’ll start by making a blend of aromatic spices, like cumin, thyme, and coriander. We’ll roast the carrots at 400 F until tender. While they’re in the oven, we’ll make a creamy yogurt sauce with garlic and lemon.
When the carrots are done, we’ll drizzle them with the sauce and topped with crunchy crushed pistachios. I think this dish tastes best served warm, right out of the oven!
Roasted Carrots with Yogurt Sauce
Makes 2-4 servings (served as a side dish)
Ingredients:
For the carrots:
1 bunch of carrots (6-8 medium carrots)
3-4 tbsp olive oil
1/2 tsp sea salt
1 tsp cumin
1/4 tsp thyme
1/2 tsp oregano
1 tsp coriander
1/4 tsp smoked paprika
1/4 tsp freshly ground black pepper
For the yogurt sauce:
1 cup whole milk plain greek yogurt
1 garlic clove, finely minced
Zest from 1 lemon
1 tbsp olive oil
Salt and pepper to taste
Optional: 4 tbsp crushed pistachios for garnish
To make:
Preheat the oven to 400 F. Line a baking sheet with parchment paper.
In a small bowl, combine the sea salt, cumin, thyme, oregano, coriander, paprika, and pepper. Toss the carrots with the oil and combined spices.
Place the carrots in a single layer on the baking sheet. Roast for 25-30 minutes, or until tender.
Meanwhile, make the yogurt sauce. Combine the yogurt, garlic, lemon zest, and olive oil in a medium bowl. Mix well. Season with salt and pepper to taste.
When the carrots are done cooking, arrange on a serving dish and drizzle with the yogurt sauce. Sprinkle with crushed pistachios (if using). Enjoy!!
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