This is a twist of one of my favorite side dishes ever, roasted carrots with garlic yogurt. I love simply roasted vegetables as much as the next person, but sometimes I just want to elevate them and make them more interesting.  This yogurt sauce also works with other spring vegetables like asparagus, radishes, sauteed snap peas, and spring onions.  You can mix vegetables too for a beautiful spring holiday side dish!

Why You’ll Love This Roasted Carrots with Calabrian Chili Yogurt and Mint

• A little sweet, a little spicy;
• A little creamy, a little crunchy;
• Makes a beautiful, colorful dish to serve at a spring holiday meal or a dinner party, but easy enough for a weeknight dinner.

Ingredients

• Carrots – rainbow carrots are very pretty here. You can leave the small carrots left whole and large carrots cut into 2-inch chunks
• Cheese – goat cheese or feta cheese, at room temp or use all yogurt
• Yogurt – plain, unsweetened, whole milk Greek yogurt or coconut yogurt
• Spice/heat – Calabrian chilies or harissa
• Nuts or Seeds – finely chopped pistachios, sesame seeds, or toasted sunflower seeds
• Mint – fresh leaves, just tear with your hands – gives a lovely fresh flavor

How to Make This Roasted Carrots with Calabrian Chili Yogurt and Mint

1. Preheat the oven to 425°F. Line a large baking sheet with unbleached parchment paper. 
2. Spread carrots on the prepared baking sheet and toss with oil. Season with salt and pepper. Roast for 30 minutes, or until tender. 
3. In a medium bowl, mix together the softened goat cheese and yogurt until smooth. Add Calabrian chilies or harissa if you like a spicy element. Spread the goat cheese-yogurt mixture on the bottom of a serving platter. Top with roasted carrots and sprinkle with chopped pistachios. Garnish with mint, if desired. 

Tips

• You can also use the yogurt base as a dip.
• Roast carrots until tender and don’t always go by the timing of a recipe.  Your carrots may be thicker or thinner than mine.
• If you blend the yogurt ingredients in a blender, the mixture will turn out very thin, like a dressing.

Substitutions

• Carrots – fingerling potatoes or other spring veggies would be nice here to use instead of carrots
• Feta – goat cheese or all yogurt
• Greek yogurt – coconut yogurt
• Calabrian chilies – harissa or omit the spice altogether 
• Pistachios – sesame seeds, or toasted sunflower seeds
• Mint – parsley or dill

Roasted Carrots with Calabrian Chili Yogurt and Mint Recipe

Pamela Salzman

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Servings 4 -6

Ingredients

  

1x2x3x

• 2 bunches carrots rainbow carrots are pretty, small carrots left whole and large carrots cut into 2-inch chunks
• Unrefined olive oil
• Sea salt and freshly ground black pepper
• 2 ounces goat cheese or feta cheese at room temp or use all yogurt
• ¾ cup + 1 Tablespoon plain unsweetened, whole milk Greek yogurt or coconut yogurt
• ½ - 1 teaspoon Calabrian chilies or harissa to taste
• Add a pinch of salt if you do not add goat cheese or feta
• ¼ cup finely chopped pistachios sesame seeds, or toasted sunflower seeds
• ¼ cup fresh mint leaves torn with your hands

Instructions

 

• Preheat the oven to 425°F. Line a large baking sheet with unbleached parchment paper.
• Spread carrots on the prepared baking sheet and toss with oil. Season with salt and pepper. Roast for 30 minutes, or until tender.
• In a medium bowl, mix together the softened goat cheese and yogurt until smooth. Add Calabrian chilies or harissa if you like a spicy element. Spread the goat cheese-yogurt mixture on the bottom of a serving platter. Top with roasted carrots and sprinkle with chopped pistachios. Garnish with mint, if desired.

Notes

Other vegetables can be subbed here instead of the carrots. You can also use the yogurt mixture as a dip.

Tried this recipe?Let us know how it was!

Other recipes you may like:

Sweet and Spicy Carrots with Pistachios and Feta

Grilled Carrots with Tahini Sauce

Moroccan Roasted Carrots with Orange

Roasted Carrots with Garlic Yogurt

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