Sides
Roasted Rainbow Carrots & Dill Yogurt Sauce
A simple yet flavorful recipe, cooked under 20 minutes. Roasted carrots topped with crushed pistachios, fresh dill and mint.
25 min
4 servings
Ingredients
- 1 lb baby rainbow carrots
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt and pepper
- 1 tbsp extra virgin olive oil
- 1/2 cup Greek yogurt
- 1 tbsp fresh dill
- 1 tbsp chopped fresh mint
- 1 garlic clove
- 1 tbsp lemon juice plus zest
- 1 tsp extra virgin olive oil (for sauce)
- Crushed pistachios for garnish
Instructions
- 1
Preheat oven to 400°F.
- 2
Halve baby carrots and arrange in a parchment-lined roasting pan.
- 3
Coat with olive oil, smoked paprika, garlic powder, salt, and pepper.
- 4
Roast for 10-12 minutes until tender.
- 5
Combine yogurt, lemon juice, zest, fresh herbs, grated garlic, and olive oil in a bowl.
- 6
Mix sauce thoroughly.
- 7
Plate sauce as base, arrange roasted carrots on top.
- 8
Garnish with crushed pistachios and fresh herbs.