Roasted vegetables are some of the easiest and tastiest side dishes around and sometimes just adding a simple sauce takes a humble root to new heights. That is the case with these easy, flavorful roasted carrot. Thanks to their hardiness, we are usually able to plant carrots relatively early in the spring (that is early by Montana standards) and we usually have a bountiful and colorful harvest by the time August rolls around, lasting us all the way into fall.
The yogurt sauce wonderfully accompanies these vibrant roasted carrots, making them a staple in our home whenever I am looking for a quick, yet stunning side dish; whether that is for a dinner with friends or a back-to-school mom’s brunch! Rainbow colored carrots with their tops on will make for a beautiful presentation, but a simple batch of orange ones will be just as tasty!
Roast the seasoned carrots until tender; approximately 25-30 minutes at 350F.
Drizzle the roasted carrots with the prepared yogurt sauce and sprinkle with additional mint or chives to serve, if desired.
Recipe: Roasted Carrots with Lemony Mint Sauce
Delicious curry roasted carrots are drizzled with a lemon and mint sauce that is dairy free and takes this humble vegetable to new heights.
4
servings10
minutes30
minutesKeep the screen of your device on
Ingredients
2 lbs carrots, washed and trimmed (skin on if organic and sliced in half lengthwise if you have very large ones)
2 Tbsp extra virgin olive oil
1 tsp good curry powder
1/2 tsp fine sea salt
a few cracks of freshly ground black pepper
- For the Sauce
1 cup thick and creamy coconut yogurt (I use Cocojune but another coconut or Greek style plain yogurt will work)*
1 tsp fresh mint leaves, finely chopped (about 6 mint leaves)
juice of one lemon (about 2.5 Tbsp)
1/4 tsp fine sea salt and a few cracks of black pepper
Directions
- Preheat your oven to 350F and position a rack in the center of your oven. Spread the washed and trimmed carrots onto a parchment lined baking sheet, drizzle with the Extra Virgin Olive oil and sprinkle with curry powder, fine sea salt, and black pepper. Use a spoon or your hands to thoroughly coat the carrots.**
- Stirring once or twice along the way, roast the carrots in the oven for 25-30 minutes or until they are tender and begin to show some golden-brown spots.
- In the meantime, in a small bowl or glass jar, combine the coconut yogurt, lemon juice, finely chopped fresh mint, 1/2 tsp fine sea salt and black pepper. Stir well and season to taste.
- Remove carrots from the oven, transfer to a serving platter and drizzle with the yogurt sauce. Enjoy!
Notes
- *I really like using a nice thick Greek style coconut yogurt, such as Cocojune, in this sauce, but you can substitute any regular Greek style or other plain and thick yogurt here if keeping it dairy-free is not a concern.
- **Alternatively, add the carrots, extra virgin olive oil, salt, pepper and curry powder to a large bowl and toss them in the bowl before spreading them out onto the baking sheet. This can help ensure even coating.
