Roasted Carrots with Yogurt & Cilantro Sauce

The most satisfying way to eat carrots! Check out these Roasted Carrots with Chile Yogurt & Cilantro Sauce on shutterbean.com!

What’s the quickest way to get you to consume TWO pounds of carrots?!!

Roasted Carrots with Chile Yogurt & Cilantro Sauce || shutterbean

I figured it out…

Roast them with cinnamon, salt & pepper.

Roasted Carrots with Chile Yogurt & Cilantro Sauce || shutterbean

Drizzle roasted carrots with a cilantro pesto, toasted pepitas and finish it with a creamy sriracha yogurt sauce.

Salty/ sweet/ smokey/ spicy/ tangy/ herby/ tender carrots!

Sorry/not sorry you ate 2 lb. bag of carrots!

And we’re off!

Peel those carrots. I like the rainbow variety!

Roasted Carrots with Chile Yogurt & Cilantro Sauce || shutterbean

Drizzle the olive oil on the baking sheet. Throw the cinnamon on there.

Roasted Carrots with Chile Yogurt & Cilantro Sauce || shutterbean

Rub the carrots with the cinnamon oil. Season with salt & pepper.

Roasted Carrots with Chile Yogurt & Cilantro Sauce || shutterbean

Let’s make our cilantro sauce.

Roasted Carrots with Chile Yogurt & Cilantro Sauce || shutterbean

First we blitz some garlic in a MiniPlus Food Processor.

 

Roasted Carrots with Yogurt & Cilantro Sauce || shutterbean

Next we blitz the cilantro- stems and all. Add salt & olive oil. BLITZ.

Roasted Carrots with Yogurt & Cilantro Sauce || shutterbean

Cilantro pesto.

If you’re a love of cilantro, you should check out these recipes

PEPITA PESTO PASTA W/ ROASTED SQUASH

CILANTRO HUMMUS

CURRIED SQUASH & RED LENTIL SOUP

Roasted Carrots with Yogurt & Cilantro Sauce || shutterbean

We’re gonna roast some pepitas.

Roasted Carrots with Yogurt & Cilantro Sauce || shutterbean

And we’re gonna talk about toppings for our carrots.

We have the cilantro sauce. We also have some greek yogurt that we’re gonna spice up with sriracha.

And of course we have the roasted pepitas.

Roasted Carrots with Chile Yogurt & Cilantro Sauce || shutterbean

Swirly sriracha.

Roasted Carrots with Yogurt & Cilantro Sauce || shutterbean

Carrots are roasted.

Roasted Carrots with Yogurt & Cilantro Sauce || shutterbean

Allllllllll coming together nicely.

Roasted Carrots with Yogurt & Cilantro Sauce || shutterbean

I’m warning you….

Roasted Carrots with Chile Yogurt & Cilantro Sauce || shutterbean

If you were thinking of serving this to 3 other people, you might want to make more.

hashtag: addictive

Roasted Carrots with Chile Yogurt & Cilantro Sauce

serves 4

recipe adapted from Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi

  • 2 lbs. assorted carrots, peeled
  • 1 teaspoon ground cinnamon
  • 6 tablespoons extra virgin olive oil
  • 1 clove garlic
  • 1  3/4 oz. cilantro, leaves and stems, plus extra leaves for garnish
  • 2  1/2 tablespoons raw pumpkin seeds
  • 1/3 cup Greek yogurt
  • 1  1/2 teaspoons Sriracha
  • salt & pepper

Preheat oven to 425F.

Sprinkle cinnamon on a baking sheet and mix with 2 tablespoons olive oil,  3/4 teaspoon salt, and a good grind of fresh cracked pepper. Toss carrots in cinnamon oil mixture to evenly coat and roast for 35-40 minutes, until soft and nicely browned. Remove carrots from the oven and set aside to cool.

To make herb paste, blitz garlic in a mini food processor until coarsely chopped. Place the cilantro and the remaining 4 tablespoons olive oil and a generous pinch of salt in the processor with the garlic and blitz to form a fine paste, and set aside.

Turn down the oven temperature to 350F. Lay the pumpkin seeds on a baking sheet and roast in the oven for 6 to 8 minutes. Remove from the oven and allow to cool.

When you are ready to serve, swirl together the yogurt and the sriracha sauce. Lay the carrots on a platter and drizzle the spicy yogurt sauce and then herb paste on top. Scatter the pumpkin seeds on top followed by extra cilantro leaves.

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  • Rebecca

    What a gorgeous idea! Perfectly timed too as I have a tonne of carrots floundering in the fridges and had no idea how I was going to get through them. Now I do. Thank you!

  • Kim

    Your photography on this post is STUNNING! Roasted carrots are so delicious-your choice of toppings, BRILLIANT.

  • Meg Bollenback

    Yogurt and sriracha…why have I never thought of combining those two before? Hashtag: brilliant. Btw…this is absolutely stunning. I love color and it just speaks to me – these photos would make for great art in my kitchen!

  • Allyn

    Roasted carrots are one of my FAVORITES. Seriously. Also, love that this would still be crazy delicious with coconut yogurt, since my husband is allergic to dairy and nuts and we try to avoid soy… True love conquers all.

  • Erin

    That first image is absolute perfection, as is the whole post! You are combining many of my very favorite things to eat and I plan on trying this over the weekend. Thanks so much for sharing this!

  • Rebecca @ Bring Back Delicious

    Too funny. I think we have similar grocery store flyers. Five pound bags were on sale last week so I ended up doing a Carrot Ginger Soup with Mexican Crema and Seared Scallops. Another great way to do carrots.

    I love the spicy combination with carrots like you did here. I’ve done roasted carrots with Harissa in the past that also came out really well.

    PS love the colors in the first picture! The beautifully colored vegetables are never the ones on super sale (at least for me). Boo

  • Abby

    Oh, these carrots look so delicious. And that color!! Just gorgeous. xx

  • Jamie

    Bravo – the idea and the amazing photographs. I’m listening to your talk with Tiffany Han and have to tell you, you do make it look effortless. Bravo again!

  • Millie | Add A Little

    This looks amazing and the colour is gorgeous!

  • Janine

    Love this idea! Will definitely try this.

  • Elyse

    Flipping amazing colours!

  • TheFoodieChef

    This recipe looks amazing! I love the tri colored carrots, they’re so pretty! The sauces seem like the perfect match for them too!

  • Diane@aplanforcooking

    Love, love, love the colors. This looks so amazing. Thanks for the recipe.

  • Pam

    This is like my dream recipe! I’m doing it for St. Patrick’s Day and I’m certainly making it at Easter. Thanks you just made my spring happier

  • Amy @ Thoroughly Nourished Life

    I can eat a 2lb bag of carrots with just a jar of peanut butter for company. I have a feeling that this is a far more grown up, and possibly lot more balanced and delicious way of demolishing them. And, when you dress them up this way, you can totally get away with just eating carrots for dinner. Well, carrots and wine. Makes a nice change from popcorn 😉

  • Adrianne

    What a great idea! I adore the squash recipe in Plenty More! I’ve made it several times now.

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  • Kari

    These look really good! I have been looking for an excuse to use multicolored carrots!
    Kari
    http://www.sweetteasweetie.com

  • Joe

    Yummm me and my gf just made this last night with some simple pork chops and caramelized onions. pairs up great! this one’s definitely going in the recipe book. Thx!

  • valerie

    I made this recipe for dinner last night. WOW, is it delicious! Thank you so much for sharing it. I plan to make it again and again. The combination of flavors is so perfect – every component individually is certainly tasty, but together the flavors just explode. YUM!!!

  • Trish

    YUM! I am always looking for new ways to use up carrots. EXCELLENT!

  • Lori

    Never thought carrots would sound so good. Didn’t know rainbow carrots existed! So beautiful!

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  • Lizzie

    The flavors here are outstanding, but I thought the carrots were kind of swimming in oil, which was a little unpleasant. I will definitely adjust and make this again though!

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