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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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roasted carrots on a plate with yogurt and crushed pistachios

Tandoori Oven Roasted Carrots

Posted by: Ari Laing

These quick and simple tandoori oven roasted carrots are an elegant side dish that is packed with Middle Eastern flavor. Carrots are coated in a yogurt and tandoori spice blend, then roasted until tender. Serve on top of a creamy herbed yogurt sauce, then top with crunchy, finely chopped pecans.

recipe +-

Posted by: Ari Laing
roasted carrots on a plate with herbed yogurt and pistachios
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5 from 2 votes

Tandoori carrots

Quick and simple tandoori oven roasted carrots are served with an herbed yogurt sauce, crushed pistachios, and fresh chives. Flavorful, healthy, and so delicious!
Prep Time10 mins
Cook Time25 mins
Course: Side Dish
Cuisine: Indian
Keyword: how long to roast carrots, how to roast carrots, oven roasted carrots, tandoori roasted, vegetable side dish, what is tandoori spice
Servings: 4 servings
Calories: 246kcal
Author: ari | well seasoned


  • ¾ cup plain Greek yogurt divided
  • 2 teaspoons Tandoori spice blend store-bought or homemade
  • 5 tablespoons olive oil divided
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound carrots peeled
  • 2 tablespoons fresh lemon juice
  • 1 Tbsp fresh chives or cilantro chopped, plus more for garnish
  • 2 Tbsp pistachios chopped
  • 1 Tbsp high quality finishing oil
  • Sea salt optional


  • Preheat oven to 400 F. Mix ¼ cup yogurt, tandoori spice blend, 2 Tbsp olive oil, 1 tsp salt and ¼ tsp black pepper in a small mixing bowl. Place carrots on a rimmed baking sheet, then pour yogurt mixture on top. Toss to combine; make sure carrots are in a single layer. Roast for 20-25 minutes, turning once halfway through, until carrots are tender.
  • In another small bowl, combine remaining ½ cup of yogurt, lemon juice, and chives or cilantro. Season with ¼ tsp kosher salt, then whisk to combine.
  • Spread herb yogurt on a serving platter or plate, then place roasted carrots on top. Garnish with pistachios and additional fresh herbs. Drizzle with high quality finishing oil (if using) and a light sprinkle of flaky sea salt (about ⅛ tsp). Serve immediately or at room temperature.


Herbed yogurt can be made 1 day in advance. Carrots can marinade for up to 6 hours and then roast to order. Alternatively, you can roast the carrots ahead of time and either serve at room temperature OR reheat just before serving and plating.
Can substitute sour cream for yogurt with a splash of lemon juice. Can substitute any other nut in place of pistachios.


Sodium: 145mg | Sugar: 7.9g | Fiber: 3g | Cholesterol: 3mg | Calories: 246kcal | Saturated Fat: 3.4g | Fat: 19.5g | Protein: 6.4g | Carbohydrates: 13.8g
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!