Roasted Carrots with Yogurt Sauce are Tangy, Spicy, & Sweet - Indoors Beauty

Roasted Carrots with Yogurt Sauce are Tangy, Spicy, & Sweet

Roasted Carrots with Yogurt Sauce are Tangy, Spicy, & Sweet

I’ve a handful of veggie aspect dishes I preserve in my again pocket. Roasted cauliflower with chimichurri, candy potatoes with scorching honey, and grapefruit and avocado salad are on repeat at our home. They’re all flavor-packed with plenty of herbs and a bit sweetness, and I can at all times rely on them to convey the wow issue to any meal. These roasted carrots with a honey-lime yogurt sauce are the most recent addition to my all-star lineup.

This dish is earthy and candy, and the high-temperature roasting brings out that scrumptious char that makes caramelized carrots so deliciously addictive. Sticky dates on prime complement the tangy lime yogurt, and naturally an added crunch from almonds brings all of it collectively. If you’re in search of a vibrant and flavorful method to take pleasure in carrots, bookmark this one as a brand new favourite.

Scroll on for the step-by-step information to creating these roasted carrots with yogurt sauce.

First, Grab These Ingredients to Make Roasted Carrots With Yogurt Sauce:

  • carrots
  • dates
  • sliced almonds
  • scallions
  • dill
  • plain full-fat Greek yogurt
  • honey
  • lime
  • aleppo pepper or purple pepper flakes

Then Get the Carrots Roasting

Preheat your oven to 425°F (220°C). Take the peeled carrots and halve them lengthwise—this helps get them to a extra constant dimension for even cooking. Place on a parchment-lined baking sheet and drizzle them with olive oil. Sprinkle with salt and pepper, tossing them gently to make sure they are evenly coated. Pop the baking sheet into the preheated oven for round 25-Half-hour, or till the carrots are tender and barely caramelized.

Next, Mix up the Honey-Lime Yogurt Sauce

While the carrots are roasting, let’s prepare this tangy and sweet yogurt sauce that will form the “bed” for the carrots. In a small bowl, combine the Greek yogurt, honey, lime juice, Aleppo pepper or red-pepper flakes, and a pinch of kosher salt. Mix everything together until smooth and well combined. Taste the sauce and adjust the seasoning, then set the sauce aside to allow the flavors to meld.

Get Your Almonds Nice and Toasty

Time to add some crunch to our roasted carrots with yogurt sauce. Grab a skillet, heat it up, and toss in those sliced almonds. Keep a close eye on them because they can go from toasty and delicious to burnt and bitter in no time. We’re looking for a golden hue and a heavenly aroma. Once toasted, transfer them to a plate and try not to eat them all—save some for the dish!

Put It All together

The time has come to bring it all together. Spread your yogurt sauce on the bottom of a serving platter, then arrange the carrots over the top. Once the roasted carrots are ready, remove them from the oven and transfer them to a serving platter. Sprinkle the sliced dates, toasted almonds, scallions, and a generous handful of chopped dill over the carrots. It’s the colorful confetti of ingredients that totally levels up this dish.

The Grand Finale

Almost there! Sprinkle a pinch of flaky salt (I like Maldon) and some beneficiant grinds of pepper over the dish. These little taste boosters will make your style buds sing—and it’s these ultimate bursts of seasoning that makes chef dishes style so good, so we’re going to do it too.

Tips for Success

  1. Customize the flavors of the honey-lime yogurt sauce to fit your style buds. More zing, extra honey, you do you!
  2. Keep a watch on the carrots whereas they roast to forestall them from overcooking and dropping their texture.
  3. Also! Keep a watchful eye on these almonds whereas toasting—they’ll go from toasty to burnt sooner than you possibly can say “crunchy goodness,” and I’ve burned means too many nuts by getting distracted whereas they’re roasting. Set a timer.
  4. Get artistic with your garnishes! Herbs like cilantro or parsley can add an additional burst of recent taste.

That’s it! You’ve mastered the artwork of constructing roasted carrots with yogurt sauce—now scroll on for the recipe.

Print

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Description

If you’re seeking to shake up your veggie aspect recreation, these roasted carrots with honey-lime yogurt sauce are what you’ll be serving all season. The recipe is so easy and bursting with herbaceous taste.


  • 1 1/2 kilos carrots, peeled and halved lengthwise
  • 1/3 cup pitted dates, sliced
  • 1/3 cup sliced almonds, toasted
  • 4 thinly-sliced scallions
  • garnish: chopped dill, flaky salt, and freshly floor black pepper

for the honey-lime yogurt sauce:

  • 1 cup full-fat Greek yogurt
  • 1 tablespoon honey
  • 1 tablespoon lime juice
  • Pinch of Aleppo pepper or red-pepper flakes Kosher salt
  • Flaky salt, for serving

  1. Preheat oven to 425 F.
  2. On a parchment-lined baking sheet, toss the carrots with the olive oil. Season with salt and pepper, and toss to evenly coat. Spread out and roast, flipping about midway via, till the carrots are golden brown and tender (about 25 to Half-hour).
  3. Meanwhile, make the yogurt by whisking all of the substances collectively in a small bowl.
  4. Spread the yogurt on the underside of a platter and organize roasted carrots on prime. Scatter dates, almonds, and scallions on prime, and end with a sprinkle of dill, flaky salt and pepper, and a drizzle of olive oil. Eat!

Notes

Customize the flavors of the honey-lime yogurt sauce to fit your style buds—extra zing, extra honey, you do you!

Keep a watchful eye on these almonds whereas toasting—they’ll go from toasty to burnt sooner than you possibly can say “crunchy goodness.”

Feel free to get artistic with your garnishes! Fresh herbs like cilantro or parsley can add an additional burst of taste.

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