A simple yet elegant side dish that can also made into a light meal. The lemon juice and mint are the perfect companions for coconut yogurt to balance out these spiced roasted carrots.
Prep Time 5 minutesminutes
Cook Time 30 minutesminutes
Total Time 35 minutesminutes
Servings 8
Author Meme
Ingredients
1teaspooncumin
½teaspoongarlic powder
½teaspooncoriander
¼teaspoonturmeric
¼teaspooncayenne pepper
¼teaspoonsalt
2poundscarrotswashed with ends removed
1tablespoonolive oil
12ouncescoconut yogurt
¼cuplemon juicefresh
1tablespoonfresh mintchopped
Instructions
Preheat oven to 400*F. Line a baking sheet with parchment or foil (to prevent staining your baking sheet yellow).
Stir together cumin, garlic powder, coriander, turmeric, cayenne pepper, and salt. Toss together the carrots, olive oil, and spice mixture. Transfer to the baking sheet and bake for 25-35 minutes, stirring halfway through cooking.
Meanwhile, stir together coconut yogurt, lemon juice, and fresh mint. Set aside.
When carrots are done, chop and serve with yogurt sauce. Sprinkle with extra fresh mint if desired. Enjoy!
Notes
*I left the carrots unpeeled for ease, but peeling your carrots can give you a more tender carrot. Either way works!