35-Minute Tandoori Oven-Roasted Carrots
These easy tandoori spice seasoned oven-roasted carrots could not be simpler. A flavor-packed way to enjoy one of my favorite vegetables. Enjoy over a schmear of herbed yogurt sauce, then add crushed pistachios for texture, and fresh chives.
Servings: 4 servings
Calories: 246kcal
Ingredients
- ¾ cup plain Greek yogurt, divided
- 2 tsp Tandoori spice blend, store-bought or homemade
- 5 Tbsp olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 1 lb carrots, peeled
- 2 Tbsp fresh lemon juice
- 1 Tbsp fresh chives or cilantro, chopped, plus more for garnish
- 2 Tbsp pistachios, chopped
- Flaky sea salt, optional
Instructions
- Roast the carrots. Preheat oven to 400°F (205°C). Mix ¼ cup Greek yogurt (reserve the rest), 2 tsp tandoori spice blend, 2 Tbsp olive oil, 1 tsp Kosher 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.
- Make the herbed Greek yogurt sauce. In another small bowl, combine remaining ½ cup of Greek yogurt, 2 Tbsp lemon juice, and 1 Tbsp chives or cilantro. Season with ¼ tsp Kosher salt, then whisk to combine.
- Assemble, then serve! Spread herb yogurt on a serving platter or plate, then place roasted carrots on top. Garnish with pistachios and additional fresh herbs. Drizzle with a little extra virgin olive oil, then sprinkle with flaky sea salt. Serve immediately or at room temperature!
Notes
- The yogurt sauce can be made 1 day in advance. Carrots can marinate for up to 6 hours, then roast.
- No Greek yogurt? I've tested this with sour cream with a splash of lemon juice and it's just as delicious.
Nutrition
Calories: 246kcal | Carbohydrates: 13.8g | Protein: 6.4g | Fat: 19.5g | Saturated Fat: 3.4g | Cholesterol: 3mg | Sodium: 145mg | Fiber: 3g | Sugar: 7.9g
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