"Tandoori" Carrots with Vadouvan Spice and Yogurt
A flavorful roasted carrot dish featuring vadouvan-spiced yogurt marinade, topped with turmeric oil and fresh cilantro. This Indian-inspired side dish combines the sweetness of roasted carrots with aromatic spices and cooling yogurt.
Ingredients
- •2 tablespoons vadouvan
- •2 cloves garlic
- •½ cup plain whole-milk Greek yogurt
- •5 tablespoons olive oil
- •to taste Kosher salt
- •to taste black pepper
- •1 pound small carrots
- •¼ teaspoon ground turmeric
- •2 tablespoons fresh lemon juice
- •¼ cup cilantro
Cooking Instructions
- 1.
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.
30 min
- 2.
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.
2 min
- 3.
Whisk lemon juice, remaining garlic, and remaining . cup yogurt in a small bowl; season with salt and pepper.
2 min
- 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.
3 min