Roasted Rainbow Carrots with Lemon Yogurt Sauce
Roasted Rainbow Carrots served over a lemon yogurt sauce make a vibrant, flavorful Thanksgiving side dish. Easy to prepare, elegant to serve, and always a crowd favorite.
Servings: 6
Ingredients
- 2 lbs Rainbow carrots about 12 carrots
- 2 tablespoon Extra virgin olive oil
- 1 tablespoon Honey
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- ½ teaspoon Cinnamon
- 1/2 teaspoon Kosher Salt to taste
- 1/4 teaspoon Ground Black Pepper to taste
For yogurt sauce
- 1 cup Greek yogurt plain
- 2 teaspoon Lemon juice freshly squeezed
- 1 teaspoon Honey
- 1/4 teaspoon Salt
- 1/4 teaspoon Garlic powder
- 1 teaspoon Extra virgin olive oil
For Garnishing
- 2 tablespoon Fresh Parsley chopped, optional
- 2 tablespoon Pistachios chopped, optional
- 2 tablespoon Pomegranate seeds optional
- Drizzle Olive Oil or Honey optional
Instructions
Prep and Roast Carrots
- Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper and set aside.
- Remove any excess greens and wash the carrots. Peel them, and if they are not the same thickness, slice them vertically.
- Transfer carrots to a large bowl. Top with olive oil, honey, and all of the seasonings: cumin, paprika, cinnamon, salt, and black pepper. Use your hands to toss the carrots, thoroughly coating them with the seasoning and olive oil.
- Line a baking sheet with parchment paper, then transfer the carrots to it. Spread the carrots evenly, so they roast well.
- Roast the carrots for 20-25 minutes, until they are tender. At the halfway point, remove the tray from the oven and turn the carrots to ensure even cooking.
Make Yogurt Sauce
- While the carrots are roasting, in a bowl, combine yogurt, lemon juice, honey, garlic powder, and a pinch of salt, to taste. Whisk until smooth.
Serving Carrots
- Grab a large serving plate and spread the yogurt sauce on it.
- Remove the carrots from the oven and let them cool down for a few minutes. Then transfer them on top of the yogurt sauce.
- Optionally, drizzle honey or olive oil. Garnish with chopped pistachios and parsley. Top with pomegranate arils for that holiday look. Enjoy!
Video
Nutrition
Calories: 166kcal | Carbohydrates: 22g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Cholesterol: 2mg | Sodium: 409mg | Potassium: 597mg | Fiber: 5g | Sugar: 13g | Vitamin A: 25553IU | Vitamin C: 12mg | Calcium: 98mg | Iron: 1mg