Roasted Carrots With Cilantro Yogurt and Peanuts
Carrot takes center stage in this easy-to-assemble side dish. Tangy Greek yogurt is combined with cilantro, coriander and lime juice to create a creamy bed for carrots that have been roasted until just caramelized. Salted peanuts finish the dish with a nice little crunch. If you can find rainbow carrots, this dish becomes even more vivid, but straightforward orange ones work just as nicely.
- Total:
- Serves: 4 persons
Ingredients
- 1 ½pounds medium carrots, peeled and halved lengthwise (quartered lengthwise if large)
- 2tablespoons olive oil
- Kosher salt and black pepper
- 1teaspoon ground coriander
- 1cup full-fat Greek yogurt
- ½cup finely chopped cilantro
- ¼teaspoon ground coriander
- 1tablespoon lime juice, (about 1/2 lime), plus more for serving (optional)
- Pinch of Aleppo pepper or red-pepper flakes (optional)
- Kosher salt
- ¼cup roughly chopped roasted, salted peanuts
- 3tablespoons scallions, thinly sliced, green parts only
- Flaky salt, for serving
Instructions
Step 1
Heat oven to 400 degrees. Make the carrots: In a large bowl, toss the carrots with the olive oil. Season well with salt and pepper, add the dried coriander, and toss the mixture to evenly coat. Place the carrots cut-side down on a rimmed baking sheet and roast, flipping about halfway through, until the carrots are golden brown and tender, about 25 to 30 minutes. Allow to cool slightly.Step 2
While the carrots roast, make the cilantro yogurt: In a medium bowl, combine the Greek yogurt, cilantro, ground coriander, lime juice and Aleppo pepper or red-pepper flakes, if using. Stir well to combine and salt to taste.Step 3
Spread the cilantro yogurt on the bottom of a plate or platter and arrange roasted carrots on top. Scatter peanuts and scallions on top, and finish with flaky salt and a squeeze of lime juice, if using.