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
Servings: 4 servings
- 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.
Calories: 246kcal | Carbohydrates: 13.8g | Protein: 6.4g | Fat: 19.5g | Saturated Fat: 3.4g | Cholesterol: 3mg | Sodium: 145mg | Fiber: 3g | Sugar: 7.9g