Carrots are the perfect side dish, especially when they’re roasted to bring out their natural sweetness. I used to just toss them with salt, pepper, and olive oil before roasting — a simple (yet tasty!) method that’s hard to mess up. But once I tried adding Greek yogurt to my roasted carrots, I realized I couldn’t go back to making them the old way ever again.
I discovered this tip from food writer Calvin Cox’s recipe for yogurt-roasted carrots with warm spices. He notes that the inspiration behind this trick came from tandoori chicken, where the meat is marinated in plain yogurt and yummy spices like garam masala and turmeric. The yogurt slowly breaks down the proteins in the meat and tenderizes it, so it stays juicy and moist.
When it comes to roasting carrots, Greek yogurt is the perfect add-in to allow the spices to stick to the veggies better. It also helps the carrots char in the oven to form a nice crust once they’re roasted. The best part is, you can use any of your favorite spices! Try crushed red pepper flakes, ground coriander, or cumin to season the carrots to your liking.
Yogurt Roasted Carrots Recipe
For me, roasting root veggies is the best way to enjoy them, so I had to try yogurt roasted carrots at home using Cox’s recipe as a guide. First, I pre-heated my oven to 500 degrees Fahrenheit. Then I lightly greased a baking sheet with olive oil to prevent the carrots from sticking. In a small bowl, I combined two teaspoons of garam masala, one teaspoon of lightly crushed fennel seeds, and a half teaspoon of ground turmeric.
I added four teaspoons of this spice mix to a larger bowl, along with a generous pinch of salt and pepper, a quarter cup of whole milk Greek yogurt, and one tablespoon of olive oil. Then I set it aside, saving the remaining pinches of the spice mix to sprinkle over the carrots once they were done.
I took a pound of whole rainbow carrots, rinsed them under warm water, removed the tops, and sliced them in half lengthwise. (It’s also perfectly fine to use regular orange carrots for this recipe.) Note: I tend to leave the skin on carrots when roasting them, because that’s where the main source of nutrients is, but peeling them and saving the scraps to make veggie peel chips is a deliciously healthy way to make sure they don’t go to waste.
Then I tossed the carrots in the spiced yogurt mixture before arranging them evenly on the baking sheet. I baked the carrots for 30 minutes and flipped them halfway through. Once they were roasted, I let them rest for two minutes. Then I garnished them with one tablespoon of melted butter, the remaining spice powder, and freshly chopped cilantro and mint for serving.
As soon as I took the first bite, I tasted the warm, aromatic spices that had infused every part of the carrots. The flavor balanced nicely with the veggies’ natural sweetness, which was brought out by the roasting process. I initially thought that the high oven temperature would caramelize the outside before the carrots had a chance to cook through, but I was pleasantly surprised to find that the charred carrots were perfectly tender. This recipe really won me over, and I don’t plan on making roasted carrots any other way in the foreseeable future.
If you need a new way to jazz up your veggies, these yogurt roasted carrots will quickly become a mealtime go-to!
This article originally appeared on our sister site, First for Women.