A simple side dish with layered flavor and stunning presentation, these Roasted Carrots with Garlic Yogurt and Chili Oil strike the perfect balance between creamy, spicy, and fresh. The sweet, caramelized carrots pair beautifully with tangy garlic yogurt, a swirl of bold chili oil, and crisp herbs for a vibrant, Mediterranean-inspired dish that’s just as fitting for a weeknight dinner as it is a special gathering.
Ingredients
2 bunches of carrots, peeled and cut in half
1 tbsp olive oil
Salt, to taste
1 16oz container Nounós Classic Plain Yogurt
1 clove garlic
Zest of 1 lemon
Pepper, to taste
2-3 tbsp chili oil
4 scallions, thinly sliced
8-10 fresh mint leaves, roughly chopped
2 tbsp toasted sesame seeds
Steps
Preheat oven to 400 degrees. Add carrots to a baking sheet (or two if needed) and toss in olive oil and salt. Bake for 30-40 minutes, until soft and golden.
Add the yogurt to a medium bowl. Using a microplane, grate the garlic over the bowl. Add the lemon zest and pepper, then stir until well combined.
Add the garlic yogurt to your serving plate, evenly covering it. Drizzle with chili oil. Add the roasted carrots, then top with the scallions, fresh mint, and sesame seeds. Enjoy!