You can never go wrong with roasted vegetables. There are few vegetables not bettered when blasted with heat and browned in the oven. Potatoes, cauliflower, butternut, beets, Brussels sprouts, broccoli…
This carrot dish is a variation on a popular one I’ve served at catered dinners, usually grilled. Tossed with olive oil, a little spice (cumin), salt and pepper, the caramelized carrots take on a new personality.
This roasted carrots side dish is one to serve to anyone who thinks they don’t like cooked carrots.
A Rainbow of Roasted Carrot Flavors
But when you get a beautiful mix of local carrots–organic and sweet–it’s time to put them front and center. The rainbow mix of orange, yellow, white and purple carrots creates a scene-stealing side. And each color tastes unique.
Together, mixed carrots bring a delicious dimension to the dinner table. And it puts one more plant-based side dish on the holiday table welcoming every eater to dig in.
Of course, use all orange, but be sure that they are sweet and tasty first!
One Quick Sauce & Two Toppings
To contrast their natural sweetness, this roasted carrot recipe adds two dimensions of flavor: a kicky sauce and crunchy topping.
First a super-simple and fresh cilantro-yogurt sauce I whip up with my immersion blender. You can use a food processor or, with a little chopping, whisk it together in a bowl.
It’s bright and colorful, and the hit of sriracha is optional but highly recommended.
Pool the sauce onto the plate, arrange the roasted carrots on top, scatter the pistachios and crumbed feta on top. Done! You can pass any extra sauce on the side.
Not into carrots? Use this same recipe to dress up a sheet pan of roasted parsnips, roasted butternut squash, roasted beets or roasted cauliflower for any celebration.What is your favorite vegetable to roast? Let me know in the comments below or tag a photo #lynnesforage on Instagram or Facebook.
Spiced Roasted Carrots with Cilantro Sauce
- 2 pounds medium carrots, cut in half lengthwise similar length and diameter
- 2 tablespoons extra-virgin olive oil, divided
- ½ teaspoon ground cumin
- ¾ teaspoon kosher salt divided
- ½ teaspoon ground black pepper
For the cilantro-yogurt sauce:
- 3/4 cup plain yogurt
- 1 cup loosely packed fresh cilantro (can include stems), plus additional for garnish
- 1 small garlic clove
- 1/2 teaspoon sriracha, or more to taste optional
- pinch fine sea salt
- ½ cup shelled pistachios
- 1/4 cup crumbled feta or goat cheese
- Preheat oven to 425°F and line a baking sheet with parchment paper for easier clean up. Toss the carrots with 1 tablespoon of the olive oil, kosher salt and pepper. Arrange them in a single layer on the baking sheet and roast until they are browned and crisp tender, turning once, about 25 minutes.
- Meanwhile, use an immersion blender or food processor to make the sauce. Add the yogurt, cilantro, garlic, the remaining tablespoon olive oil and sriracha, if using, with a generous pinch of salt and 1 tablespoon of water to the container and blend until very smooth. Taste for seasoning and add a teaspoonful of water at a time to make it pourable.
- Alternatively, make the sauce by hand: very finely chop the cilantro and mince the garlic and transfer to a mixing bowl. Whisk in the yogurt, the remaining 1 tablespoon olive oil and sriracha, if using, with a generous a pinch of salt. Thin to a pourable consistency by adding 1 tablespoon of water and taste for seasoning.
- Pool the sauce onto a serving platter and arrange the carrots on top. Scatter the pistachios and feta over the top and garnish with additional cilantro sprigs, if desired. Store any extra cilantro sauce in a jar in the refrigerator for up to 5 days.