Description
Learn how to make delicious Garlic Herb Roasted Carrots with a tangy Lemon Yogurt sauce. Perfect for a healthy and flavorful side dish!
Ingredients
- 2 pounds (907 g) carrots (900 grams)
- 2 tablespoons (30 ml) olive oil (30 milliliters)
- 1 teaspoon (5 ml) garlic powder (5 grams)
- 1 teaspoon (5 ml) dried thyme (1 gram)
- 1 teaspoon (5 ml) dried rosemary (1 gram)
- Salt to taste
- Black pepper to taste
- 1 cup (240 ml) plain yogurt (240 milliliters)
- 1 tablespoon (15 ml) lemon juice (15 milliliters)
- 1 teaspoon (5 ml) lemon zest (2 grams)
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and trim the carrots, then cut them into uniform sticks.
- In a large bowl, combine olive oil, garlic powder, dried thyme, dried rosemary, salt, and black pepper.
- Add the carrot sticks to the bowl and toss until they are evenly coated with the oil and spice mixture.
- Spread the carrots in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the carrots are tender and slightly caramelized, stirring halfway through.
- While the carrots are roasting, prepare the lemon yogurt sauce.
- In a small bowl, mix together the plain yogurt, lemon juice, and lemon zest.
- Season the lemon yogurt sauce with salt and black pepper to taste.
- Once the carrots are done, remove them from the oven and let them cool slightly.
- Transfer the roasted carrots to a serving platter.
- Drizzle the lemon yogurt sauce over the carrots.
- Garnish with fresh parsley before serving.
Notes
- Try using Greek yogurt for a creamier lemon sauce.
- Experiment with oregano or basil to customize carrot flavor.
- Drizzle honey for sweetness or crushed red pepper flakes for extra kick.