Yogurt-Roasted Carrots with Warm Spices
Directions
- 1Preheat oven to 500°F with a rack in the middle position. Mist a rimmed baking sheet with cooking spray.
- 2In a small bowl, mix garam masala, fennel, turmeric, salt, and pepper. In a large bowl, mix yogurt with 4 teaspoons of the spice mix. Add carrots and toss to coat.
- 3Distribute the carrots in an even layer on the prepared baking sheet. Roast for 25 to 30 minutes, stirring once halfway through, until well charred and tender.
- 4Meanwhile, melt butter in a skillet over medium heat. Add shallot and garlic, cook until beginning to brown and crisp (3-5 minutes).
- 5Add the remaining spice mix and cook until fragrant (30-60 seconds). Remove from heat.
- 6Once carrots are done, add the spiced shallot mixture, cilantro, and mint directly to the baking sheet. Toss with tongs.
- 7Taste and season with salt and pepper. Transfer immediately to a serving platter.
Ingredients
- 2 tsp. garam masala
- 1 tsp. fennel seeds, lightly crushed
- 0.5 tsp. ground turmeric
- 0.5 tsp. Kosher salt
- 0.5 tsp. ground black pepper
- 0.25 cup whole-milk Greek yogurt
- 1 lb carrots with tops, tops removed and discarded, halved crosswise on a sharp diagonal
- 4 Tbsp. salted butter
- 1 small shallot, finely chopped
- 1 medium garlic clove, finely grated
- 0.33 cup fresh cilantro, chopped
- 0.33 cup fresh mint, chopped
Equipment
rimmed baking sheetsmall bowllarge bowl8-inch skillet
Tips
- Use full-fat Greek yogurt for better charring.
- Buy carrots with green tops attached for freshness and tenderness.
- Mist the baking sheet with cooking spray to prevent carrots from sticking and charring.
- Do not use large carrots; bunched carrots are thinner and more tender.
- Don't let the carrots stay on the baking sheet after tossing with the shallot mixture, as this will char the tender herbs and onions.
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