
I’m squeezing in another recipe before Mother’s Day in case you need a surefire hit for your lunch or brunch this weekend. ย I taught this roasted carrot recipe in my March classes and I didn’t get one bite the entire month because there were never any left! ย I made a huge quantity every time and it was never enough. ย Everyone flipped for these. ย So I know if you make them, they will be an instant hit. ย Plus, this is the easiest recipe so I know you will have success!
The inspiration for this recipe came from a guide we met while we were in Turkey last summer. ย We had the loveliest guide, a very intellectual professor who was quite serious about the ruins he was showing us. ย And then he asked me what kind of work I did and when I responded I was a cooking instructor with a food blog, he stopped in his tracks. ย “I would love to be a food blogger,” he responded. ย I thought that was so cute and endearing. ย So of course, the history lessons went out the window because all our guide wanted to talk about was food, Turkish food especially. ย This was fine with me because I am fascinated with cuisines from all over the world. ย I always learn so much when I travel and our trip to Turkey was no exception.
Long story short, our guide convinced me there was an easy and delicious Turkish recipe I had to share with my American students. ย He told me to quickly sautรฉ grated carrots and top them with a thick garlic yogurt. ย “That’s it! ย And it’s so good,” ย he proudly exclaimed.
I tried it shortly after we returned home and it was indeed an easy recipe and it was indeed delicious. ย I loved the contrast of the sweetness of the carrots and the tartness of the yogurt. ย But it was rather unattractive, especially after mixing the grated carrots with the yogurt. ย I’m sure you can imagine. ย So the recipe I am posting today is, I hate to say it, a more attractive twist on my Turkish tour guide’s recipe. ย But it is just as delicious and just as simple. ย I have served this for many a dinner. ย It is delicious alongside roasted chicken or lamb, as well as salmon. ย But I think this would be delicious on a brunch menu with a quiche or frittata and a green salad.
Carrots are incredibly delicious roasted, if you haven’t tried them this way. ย Even standard orange carrots develop an incredible sweetness when roasted. ย I love to use unrefined coconut oil when roasting because it just enhances the natural sweetness of the carrots and it has a higher smoke point than unsaturated fats, but you can use olive oil, too. ย I very often see purple carrots at my farmers market and Carnival heirloom carrots at Trader Joe’s. ย Those are especially beautiful to use for this recipe! ย If the carrots are thin, I don’t even bother to cut them. ย The larger ones I slice in half.
The one question I was asked more than any other was about the raw garlic in the yogurt and if there was a substitution. ย There really isn’t that much of it and I personally don’t think the garlic flavor was really that pronounced, but for those people who really don’t like it, I would say to omit it or blend roasted garlic into the yogurt. ย Roasted garlic is much more mellow and sweet than raw. ย Check this link for how to roast garlic. ย I also think there are other roasted vegetables that would be delicious with the yogurt, like eggplant or cauliflower, even curried cauliflower. ย Here’s hoping someone makes this for you this Mother’s Day!
Roasted Carrots with Garlic Yogurt
Ingredients
- 2 bunches farmerโs market carrots, tops trimmed or 1 ยฝ pounds regular carrots, cut in half lengthwise
- 4 Tablespoons unrefined coconut oil, melted or unrefined olive oil
- sea salt and freshly ground black pepper to taste
- zaโtar, optional
- Garlic Yogurt:, if you love yogurt, double the recipe
- ยพ cup whole, unsweetened Greek yogurt
- 1 medium-large clove garlic, grated
- 3/8 teaspoon sea salt
Instructions
- Preheat the oven to 400 degrees.ย Line a baking sheet with unbleached parchment paper.
- Place the carrots on the prepared baking sheet and toss to coat with coconut oil.ย Arrange carrots in one layer and sprinkle with salt and pepper.
- Roast carrots for 20-25 minutes, until tender but still with a bite.
- Meanwhile, make the yogurt sauce.ย Combine all ingredients in a small bowl.
- When carrots are done roasting, sprinkle them with zaโtar.
- Spread the garlic yogurt in the center of a platter and arrange the carrots on top.
So simple, so easy, so tasty! I made these several times this winter, so just went with a bag of organic carrots, cut half lengthwise. The yogurt sauce is delicious and it looks so lovely with the carrots on a platter. Definitely a go-to vegetable side dish!
simple + easy + tasty is my favorite kind of recipe! Thanks for trying it out!
My non-veggie loving kids LOVE this recipe. Thank you for another winner!
How exciting! Love when my kids eat their carrots!
I found rainbow carrots at our last Wednesday farmers market so I knew I had to make this. Really delicious! The carrots are tender crisp and the sauce is so good! I used a plain German yogurt I found at Whole Foods called Elli Quark. I’m not sure if that made a difference but my husband asked for this again tomorrow! Thank you for another winning recipe!
Wow! Not too many husbands ask for a repeat of a veggie recipe. Well done!! ๐
I made these tonight for dinner – absolutely delicious!!! This recipe is a keeper – I’ll definitely be making it again!! Thank you!
Yay!!!
One of my absolute favorite sides right now. Only I eat it for dinner. I’ve made this dish a half dozen times last month ๐
Music to my ears, Alex! xoxo