Roasted Carrots with Curried Yogurt (5 Ingredients)
Roasted Carrots with Curried Yogurt is a simple side-dish that only requires 5 ingredients. Pair it with your protein of choice for easy weeknight cooking.
Servings: 6
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
Instructions
- 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.