Yogurt-Roasted Carrots with Warm Spices | Christopher Kimball’s Milk Street

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Milk Street Bowtie Yogurt-Roasted Carrots with Warm Spices

Yogurt-Roasted Carrots with Warm Spices

45 minutes

Yogurt-Roasted Carrots with Warm Spices

Free

Garam masala is an Indian blend of a number of different warm, sweet spices, including cinnamon, cardamom and cloves, plus savory ones such as cumin and black pepper. Here we supplement garam masala with crushed fennel seeds and ground turmeric to create a perfect flavor match for the earthy sweetness of carrots. Inspired by the method used to make tandoori chicken, we toss the carrots with yogurt and spices before roasting. After roasting, they’re finished with a spiced butter flavored with alliums and chopped fresh herbs.

4

Servings

Tip

Don’t forget to coat the baking sheet with cooking spray. The yogurt-covered carrots otherwise will char and stick to the pan. Don’t use large carrots for this recipe. Bunched carrots with tops are thinner and more tender than bagged carrots.

45 minutes

2 teaspoons garam masala
1 teaspoon fennel seeds, lightly crushed
1/2 teaspoon ground turmeric
Kosher salt and ground black pepper
1/4 cup whole-milk Greek yogurt
2 bunches carrots with tops (1 pound total), tops removed and discarded, halved crosswise on a sharp diagonal
4 tablespoons salted butter
1 small shallot, finely chopped
1 medium garlic clove, finely grated
1/3 cup lightly packed fresh cilantro, chopped
1/3 cup lightly packed fresh mint, chopped
Ingredients
  • 2

    teaspoons garam masala

  • 1

    teaspoon fennel seeds, lightly crushed

  • ½

    teaspoon ground turmeric

  • Kosher salt and ground black pepper

  • ¼

    cup whole-milk Greek yogurt

  • 2

    bunches carrots with tops (1 pound total), tops removed and discarded, halved crosswise on a sharp diagonal

  • 4

    tablespoons salted butter

  • 1

    small shallot, finely chopped

  • 1

    medium garlic clove, finely grated

  • cup lightly packed fresh cilantro, chopped

  • cup lightly packed fresh mint, chopped

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Yogurt-Roasted Carrots with Warm Spices

Get Ready to Cook

4

Servings

45 minutes

Tip

Don’t forget to coat the baking sheet with cooking spray. The yogurt-covered carrots otherwise will char and stick to the pan. Don’t use large carrots for this recipe. Bunched carrots with tops are thinner and more tender than bagged carrots.

Ingredients
  • 2

    teaspoons garam masala

  • 1

    teaspoon fennel seeds, lightly crushed

  • ½

    teaspoon ground turmeric

  • Kosher salt and ground black pepper

  • ¼

    cup whole-milk Greek yogurt

  • 2

    bunches carrots with tops (1 pound total), tops removed and discarded, halved crosswise on a sharp diagonal

  • 4

    tablespoons salted butter

  • 1

    small shallot, finely chopped

  • 1

    medium garlic clove, finely grated

  • cup lightly packed fresh cilantro, chopped

  • cup lightly packed fresh mint, chopped

Step 1 of 3

Roast the Carrots

2
teaspoons garam masala
1
teaspoon fennel seeds, lightly crushed
½
teaspoon ground turmeric
½
teaspoon salt
½
teaspoon pepper
2
bunches carrots with tops (1 pound total), tops removed and discarded, halved crosswise on a sharp diagonal

Heat the oven to 500°F with a rack in the middle position. Mist a rimmed baking sheet with cooking spray.


In a small bowl, mix together the garam masala, fennel, turmeric and ½ teaspoon each salt and pepper.


In a large bowl, mix the yogurt with 4 teaspoons of the spice mix. Add the carrots and toss to coat.


Distribute the carrots in an even layer on the prepared baking sheet. Roast until well charred and a skewer inserted into the carrots meets no resistance, 25 to 30 minutes; stir the carrots once about halfway through.

Step 2 of 3

Make the Mixture

1
small shallot, finely chopped
1
medium garlic clove, finely grated
4
tablespoons salted butter

Meanwhile, in an 8-inch skillet over medium, melt the butter.


Add the shallot and garlic, then cook, stirring, until beginning to brown and crisp, 3 to 5 minutes.


Add the remaining spice mix and cook, stirring, until fragrant, 30 to 60 seconds. Remove from the heat and set aside.

Step 3 of 3

Combine the Ingredients

cup lightly packed fresh cilantro, chopped
cup lightly packed fresh mint, chopped
Kosher salt and ground black pepper

When the carrots are done, add the spiced shallot mixture, cilantro and mint directly to the baking sheet and toss with tongs.


Taste and season with salt and pepper, then transfer to a serving dish.

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