INDIAN-SPICED CARROTS WITH YOGURT

Recipe by The Leek & The Carrot
Adapted from Bon Appetit


Serves 2-4 (as a side)
Takes: 45 minutes

Ingredients:
½ cup Greek yogurt, divided
1 tablespoon curry powder (preferably hot curry powder)
1-1/2 teaspoons onion powder
1-1/2 teaspoons garlic powder
2 garlic cloves, minced, divided
3 tablespoons olive oil
1 pound carrots, unpeeled, tops trimmed, cut in half if large
2 tablespoons lemon juice
Kosher salt and freshly ground black pepper, to taste

Directions:

  1. Preheat oven to 450 degrees.  Mix together ¼ cup yogurt, curry powder, onion powder, garlic powder, 1 minced garlic clove, and olive oil in a large bowl until smooth.  Season well with salt and pepper.  Add carrots and toss to coat.  Roast on a baking sheet in a single layer, turning occasionally, for 30 minutes.  You’ll want them to be lightly charred in spots and very tender.

  2. Meanwhile, whisk together lemon juice, remaining garlic clove and remaining ¼ cup yogurt in a small bowl.  Season well with salt and pepper.

  3. Place cooked carrots on a platter (along with any crunchy bits left on the baking sheet).  Drizzle with yogurt mixture.  Serve warm.

  4. Or skip the platter and put all the carrots and yogurt on one plate and dive in (without sharing!).

CarrotsBethanee WrightComment