recipe adapted from Bon Appetit
Ingredients
- 2 cloves garlic
- 1/2 cup Plain Greek Yogurt
- 5 TBSP olive oil
- 1 pound carrots
- 1/4 tsp ground tumeric
- 2 tbsp lemon juice
- 1 pinch pepper
- 1 pinch salt
- 1 pinch cilantro
Servings: people
Instructions
- Preheat oven to 425°. Mix half of garlic, ¼ cup yogurt, and 3 Tbsp. oil in a large bowl until smooth; season with salt and pepper. Add carrots and toss to coat. Roast on a rimmed baking sheet in a single layer, turning occasionally, until tender and lightly charred in spots, 25–30 minutes.
- Meanwhile, heat turmeric and remaining 2 Tbsp. oil in a small skillet over medium-low, swirling skillet, until fragrant, about 2 minutes. Remove from heat.
- Whisk lemon juice, remaining garlic, and remaining ¼ cup yogurt in a small bowl; season with salt and pepper.
- Place carrots (along with crunchy bits on baking sheet) on a platter. Drizzle with yogurt mixture and turmeric oil and top with cilantro. Serve with lemon wedges.
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