Roasted Carrots with Herbed Yogurt
I live my life squarely between two truths. I love getting fancy in the kitchen, and as a musician and freelancer, I don’t always have time to get fancy in the kitchen. The recipes that result from this duality = my brand to a T.
Back at the start of the Panini, I started a little series called “Fast Fancy Fridays.” Every Friday, I would go live on Instagram cooking recipes that felt fancy, but took little time to make. This recipe for Roasted Carrots with Herbed Yogurt was the very first installment in that series, and has remained one of my most popular recipes on social media for a reason.
This dish is so delicious and SO easy, you won’t believe you didn’t get it at a trendy, small-plates restaurant. Plus, she’s versatile! Enjoy any time of year as an appetizer, a side dish with a protein, or a snack. Make it your own by playing around with different carrots, herbs, or types of yogurt (see below). However you choose to enjoy this recipe, I challenge you not to eat the entire thing in one sitting. P.S. It’s delish cold, too 😉
The Carrots
You can use any color, shape, or size of carrot. If you are using larger carrots, slice them on a bias (diagonally) to maximize surface area for an ultra-caramelized result. You can also use petite carrots and roast them whole, or even baby carrots. Cooking time may vary.
Do make sure to use a neutral, high smoke-point oil (i.e. avocado), since we will be roasting over 400ºF and using our broiler.
Did you know? You don’t have to peel carrots! Just make sure you scrub them super clean to remove any dirt or grit.
The Yogurt Sauce
For the base, use any kind of thick yogurt (e.g. Greek yogurt, skyr, or labneh). For the best texture, I recommend something with 2% or higher fat content, but use what you have on hand!
My favorite herb combination is dill, mint, and parsley, but have fun experimenting! If your carrots came with leafy tops, you could even mince up some of those. The key is having a mixture of at least 2 or 3 tender, leafy herbs to create that explosion of flavor.
The yogurt is very lightly sweetened with a little honey, but feel free to use another liquid sweetener like maple syrup or date nectar. For a little kick, you could even add a little hot honey, but take a light hand - we don’t want to overpower that delicate herb flavor.
Roasted Carrots with Herbed Yogurt
