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