This recipe is number twenty-five in my Thirty for Thanksgiving project where I’m cooking thirty recipes inspired by the November issue of Food Network Magazine. Joe was skeptical when I told him we were having roasted carrots with spiced yogurt but he ended up really liking it, as did I. This is a great vegetable side dish you could serve at Thanksgiving as long as you have enough oven space.
The spice alluded to in the title is cayenne and red pepper flakes which counter the sweetness of the roasted carrots. I changed the recipe a bit by using a pineapple Greek yogurt instead of plain yogurt and oregano in place of thyme. This would also be great with cilantro. A caveat that when you reheat this dish to serve leftovers the yogurt will be a bit curd-like but this won’t impact the taste at all.
What to buy (serves 3-4):
- 4-5 carrots, cut into rounds
- 2 tablespoons olive oil
- 1 tablespoon oregano
- salt and pepper, to taste
- 1/2 cup Greek yogurt, (I used pineapple)
- 1/2 teaspoon cayenne pepper
- 1 teaspoon red pepper flakes
What to do:
- combine yogurt, 1 tablespoon olive oil, cayenne and red pepper, set aside
- toss carrots with 1 tablespoon olive oil, oregano, salt and pepper
- roast at 425 degrees for 20 minutes
- while the carrots still hot from the oven, drizzle yogurt mixture, tossing to coat and serve hot