I’ve a handful of veggie aspect dishes I maintain in my again pocket. Roasted cauliflower with chimichurri, sweet potatoes with hot honey, and grapefruit and avocado salad are on repeat at our home. They’re all flavor-packed with plenty of herbs and slightly sweetness, and I can all the time rely on them to convey the wow issue to any meal. These roasted carrots with a honey-lime yogurt sauce are the latest addition to my all-star lineup.
This dish is earthy and candy, and the high-temperature roasting brings out that scrumptious char that makes caramelized carrots so deliciously addictive. Sticky dates on prime complement the tangy lime yogurt, and naturally an added crunch from almonds brings all of it collectively. When you’re searching for a vibrant and flavorful technique to get pleasure from carrots, bookmark this one as a brand new favourite.
Scroll on for the step-by-step information to creating these roasted carrots with yogurt sauce.
First, Grab These Ingredients to Make Roasted Carrots With Yogurt Sauce:
- carrots
- dates
- sliced almonds
- scallions
- dill
- plain full-fat Greek yogurt
- honey
- lime
- aleppo pepper or red pepper flakes
Then Get the Carrots Roasting
Preheat your oven to 425°F (220°C). Take the peeled carrots and halve them lengthwise—this helps get them to a more consistent size for even cooking. Place on a parchment-lined baking sheet and drizzle them with olive oil. Sprinkle with salt and pepper, tossing them gently to ensure they are evenly coated. Pop the baking sheet into the preheated oven for around 25-30 minutes, or until the carrots are tender and slightly caramelized.
Next, Mix up the Honey-Lime Yogurt Sauce
While the carrots are roasting, let’s prepare this tangy and sweet yogurt sauce that will form the “bed” for the carrots. In a small bowl, combine the Greek yogurt, honey, lime juice, Aleppo pepper or red-pepper flakes, and a pinch of kosher salt. Mix everything together until smooth and well combined. Taste the sauce and adjust the seasoning, then set the sauce aside to allow the flavors to meld.
Get Your Almonds Nice and Toasty
Time to add some crunch to our roasted carrots with yogurt sauce. Grab a skillet, heat it up, and toss in those sliced almonds. Keep a close eye on them because they can go from toasty and delicious to burnt and bitter in no time. We’re looking for a golden hue and a heavenly aroma. Once toasted, transfer them to a plate and try not to eat them all—save some for the dish!
Put It All together
The time has come to bring it all together. Spread your yogurt sauce on the bottom of a serving platter, then organize the carrots excessive. As soon as the roasted carrots are prepared, take away them from the oven and switch them to a serving platter. Sprinkle the sliced dates, toasted almonds, scallions, and a beneficiant handful of chopped dill over the carrots. It’s the colourful confetti of substances that absolutely ranges up this dish.
The Grand Finale
Virtually there! Sprinkle a pinch of flaky salt (I like Maldon) and some beneficiant grinds of pepper over the dish. These little taste boosters will make your style buds sing—and it’s these closing bursts of seasoning that makes chef dishes style so good, so we’re going to do it too.
Tips for Success
- Customize the flavors of the honey-lime yogurt sauce to suit your taste buds. More zing, more honey, you do you!
- Keep an eye on the carrots while they roast to prevent them from overcooking and losing their texture.
- Also! Keep a watchful eye on those almonds while toasting—they can go from toasty to burnt faster than you can say “crunchy goodness,” and I have burned way too many nuts by getting distracted while they’re roasting. Set a timer.
- Get creative with your garnishes! Herbs like cilantro or parsley can add an extra burst of fresh flavor.
That’s it! You’ve mastered the art of making roasted carrots with yogurt sauce—now scroll on for the recipe.
Description
When you’re trying to shake up your veggie aspect recreation, these roasted carrots with honey-lime yogurt sauce are what you’ll be serving all season. The recipe is so easy and bursting with herbaceous taste.
- 1 1/2 kilos carrots, peeled and halved lengthwise
- 1/3 cup pitted dates, sliced
- 1/3 cup sliced almonds, toasted
- 4 thinly-sliced scallions
- garnish: chopped dill, flaky salt, and freshly floor black pepper
for the honey-lime yogurt sauce:
- 1 cup full-fat Greek yogurt
- 1 tablespoon honey
- 1 tablespoon lime juice
- Pinch of Aleppo pepper or red-pepper flakes Kosher salt
- Flaky salt, for serving
- Preheat oven to 425 F.
- On a parchment-lined baking sheet, toss the carrots with the olive oil. Season with salt and pepper, and toss to evenly coat. Unfold out and roast, flipping about midway by way of, till the carrots are golden brown and tender (about 25 to half-hour).
- In the meantime, make the yogurt by whisking all of the substances collectively in a small bowl.
- Unfold the yogurt on the underside of a platter and organize roasted carrots on prime. Scatter dates, almonds, and scallions on prime, and end with a sprinkle of dill, flaky salt and pepper, and a drizzle of olive oil. Eat!
Notes
Customise the flavors of the honey-lime yogurt sauce to fit your style buds—extra zing, extra honey, you do you!
Hold a watchful eye on these almonds whereas toasting—they will go from toasty to burnt sooner than you possibly can say “crunchy goodness.”
Be happy to get artistic together with your garnishes! Contemporary herbs like cilantro or parsley can add an additional burst of taste.
