Roasted Carrots with Spiced Yogurt

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

DSC_0244

DSC_0252

DSC_0257

DSC_0288

Advertisements

One thought on “Roasted Carrots with Spiced Yogurt

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s