Roasted Carrots with Curried Yogurt is a simple side-dish that only requires 5 ingredients. Pair this healthy, streamlined side with your protein of choice for fuss-free weeknight cooking.
Easy Whole Roasted Carrots Recipe:
Welcome to Day 4 of 5 Ingredient Side Dish Week! Incase you missed it, yesterday I shared Moroccan Cauliflower with Tahini-Honey, plus an awesome giveaway on my Instagram!. And, don’t forget, if you post any of the 5 Ingredient Side Dishes from now until Thanksgiving, you’ll be eligible to win a $150 Amazon gift card!
Today’s recipe is bringing the beta-carotene loaded root veggie to new heights. This simple side of Roasted Carrot with Curried Yogurt looks elegant, tastes delicious, and pairs well with any protein. It boasts the perfect balance of sweetness and spice, and can liven up just about holiday spread.
Temperature for Perfect Roasted Carrots:
Roasting carrots heightens their sweet flavor, caramelizes the exteriors, and renders them perfectly tender. And, as a bonus, you don’t have to bother peeling the carrots prior to roasting. The skin not only packs nutrients, but it also helps the carrots achieve a better char.
As far as temperature, I prefer going fast and HOT. Therefore, I crank the oven to 425°F and roast carrots for about 30 minutes. The higher heat will encourage caramelization, and yield some crispy ends. If you’re roasting thicker carrots, they may require an extra 10 minutes. Or alternatively, if you’re roasting halved carrots, they may only need 20 minutes.
Look for carrots that are similar in size to ensure they all cook at the same rate. Also, make sure each carrot makes direct contact with the baking sheet—this allows room for heat to circulate for more even cooking.
What to Do with Carrot Stems and Greens:
Leafy carrot tops are often discarded, however they are one of the most underrated, versatile veggie components. They actually taste similar to carrots themselves, but with more of an herby backbone, similar to parsley. In addition to using leafy carrot tops as a garnish, they also make a delicious pesto. Simply blend the leafy tops with EVOO, Parmesan, toasted nuts, salt, and pepper, and you have homemade pesto in a cinch.
Additionally, you can toss carrot greens into salads or blend them into green smoothies. Just be sure to give them a good wash, as they tend to trap lots of dirt.
If, however, you are using carrots without tops, you can substitute chopped fresh parsley. Either way, you are adding a verdant, lush complement to the creamy carrots.
What to Eat with Roasted Carrots:
This recipe pairs well with just about protein: grilled fish, roasted turkey, baked chicken, or even a holiday pot roast. If you decide to make it for Thanksgiving, it offers welcome color and crunch to offset the sea of casseroles. (I’m always in favor of a fresh vegetable element amidst the classic T-day sides.) Also, if you’re not a fan of curry, you can serve these carrots over whipped goat cheese instead. The goal is simply to have a creamy element to bind the toppings to the carrots for the best possible bite.
If desired, use the jewel-like pomegranate arils as a final garnish for texture and a seasonal touch. The sweet-tart flavor will help cut through the richness of the yogurt, too.
Lastly, if you give this recipe a try, be sure to tag #dishingouthealth so I can see your beautiful creations!
Other 5 Ingredient Side Dish Recipes to Try:
Roasted Carrots with Curried Yogurt (5 Ingredients)
- 1/4 cup sliced almonds
- 2 bunches of carrots leafy greens attached
- 1 Tbsp. extra-virgin olive oil plus more for drizzling overtop
- 3/4 tsp. kosher salt divided
- 1/2 tsp. freshly ground black pepper divided
- 2/3 cup plain whole-milk Greek yogurt
- 1 1/2 tsp. curry powder
- Optional: pomegranate arils for garnish
- Preheat oven to 350°F. Spread almonds in a single layer on cookie sheet, and bake until golden, shaking pan occasionally, about 5 minutes. Increase oven temperature to 425°F.
- Trim leafy greens from carrots, rinse, and set aside. Place carrots on a rimmed baking sheet and toss with oil, 1/2 tsp. salt, and 1/4 tsp. black pepper. (Make sure to give them plenty of room, which is key to roasted veggies with nicely browned edges.) Roast, tossing occasionally, until golden and tender, about 30 minutes.
- While carrots roast, mix curry powder and remaining 1/4 tsp. salt and pepper into yogurt. Spread yogurt on a serving platter or plate.
- Arrange roasted carrots over yogurt and top with toasted almonds and a few leafy greens as garnish. If desired, sprinkle pomegranate arils overtop, and finish with a drizzle of olive oil.