Roasted Carrots with Honey and Garlic Yogurt Sauce
Per serving
These beauties need to be on your table! Deeply roasted rainbow carrots, swizzles of tangy garlicky yogurt sauce, a golden drizzle of honey, and festive pistachio crunches on top.
Ingredients
4 serv.- bag (32 ounces) of rainbow carrots, peeled and sliced1
- olive oil↗1 tablespoon
- each of garlic powder, onion powder, cumin, and smoked paprika0.25 teaspoon
- salt↗0.5 teaspoon
- pepper↗0.25 teaspoon
- whole milk Greek yogurt↗0.5 cup
- olive oil↗0.5 tablespoon
- clove garlic, minced↗0.5
- salt and pepper
- Honey↗
- cilantro, roughly chopped↗0.25 cup
- pistachios, roughly chopped↗0.25 cup
Step-by-step instructions
- 1
Preheat the oven to 450 degrees. Spread the carrots out onto a large baking sheet. Drizzle with olive oil. Combine the spices, salt, and pepper in a small dish and sprinkle over the carrots. Gently toss the carrots in the oil and seasoning. Roast for 20 minutes until tender and the edges are slightly charred.
- 2
Whisk together the yogurt, olive oil, garlic, salt, and pepper.
- 3
Spoon the yogurt sauce over the carrots. And finish with a drizzle of honey and a sprinkle of cilantro and pistachios.
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