Description
Roasted curry carrots with herb yogurt will take centerstage on any table. This dish is full of fresh and flavorful herbs, creamy yogurt and crunchy pistachios.
Ingredients
Carrots
1½ pounds medium sized carrots, peeled and halved lengthwise (ideally with a bit of the top on for photos looks nice)
2 tablespoons olive oil
1 tablespoon curry powder
½ teaspoon kosher salt, ¼ teaspoon black pepper
Herb yogurt
1 cup full fat greek yogurt
½ cup cilantro, finely minced
¼ cup parsley, finely minced
Juice from ½ a lime
1/4 teaspoon kosher salt, ¼ teaspoon black pepper
Crunchy Herb Topping
Zest from ½ a lime
¼ cup cilantro, chopped
¼ cup chopped pistachios
Instructions
- Heat oven to 400 degrees. In a large bowl, toss the carrots with the olive oil, curry powder, salt and pepper and coat evenly.
- Place the carrots cut-side down on a rimmed baking sheet and roast, flipping about halfway through, until the carrots are golden brown and tender, about 20 to 25 minutes.
- While the carrots roast, make the herb yogurt. In a medium bowl, combine the Greek yogurt and honey and mix well. Fold in the minced cilantro, minced parsley, lime juice, salt and pepper.
- In a small bowl, make topping. Mix lime zest, roughly chopped cilantro, and chopped pistachios.
- Spread the cilantro yogurt on the bottom of a plate or platter and arrange roasted carrots on top. Scatter on topping.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
