Roasted Carrots with Yogurt Sauce
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!!