Roasted Carrots with Yogurt Sauce

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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:

1. Preheat the oven to 400 F. Line a baking sheet with parchment paper.

2. In a small bowl, combine the sea salt, cumin, thyme, oregano, coriander, paprika, and pepper. Toss the carrots with the oil and combined spices.

3. Place the carrots in a single layer on the baking sheet. Roast for 25-30 minutes, or until tender.

4. 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.

5. 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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