Tandoori Carrots with Tumeric Spice and Yogurt
Servings Prep Time
4people 10minutes
Cook Time
25minutes
Servings Prep Time
4people 10minutes
Cook Time
25minutes
Ingredients
  • 2cloves garlic
  • 1/2cup Plain Greek Yogurt
  • 5TBSP olive oil
  • 1pound carrots
  • 1/4tsp ground tumeric
  • 2tbsp lemon juice
  • 1pinch pepper
  • 1pinch salt
  • 1pinch cilantro
Instructions
  1. 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.
  2. 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.
  3. Whisk lemon juice, remaining garlic, and remaining ¼ cup yogurt in a small bowl; season with salt and pepper.
  4. 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.