Ingredients
- 2 tbsp vadouvan
- 2 cloves garlic finely grated (or 2 tsp dried)
- 1/2 cup greek yogurt plain, whole milk
- 5 tbsp olive oil divided
- kosher salt
- black pepper
- 1 lb small carrots tops trimmed, scrubbed
- 1/4 tsp turmeric ground
- 2 tbsp lemon juice
- cilantro leaves coarsely chopped
Servings: servings
Instructions
- Preheat oven to 425°. Mix vadouvan, half of garlic, 1/4 cup yogurt, and 3 tablespoons 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 tablespoons 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 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.
Recipe Notes
Featured Spices:
Garlic, granulated
Recipe source: epicurious - "Tandoori" Carrots w/ Vadouvan Spice and Yogurt
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