Roasted Carrots With Cilantro Yogurt and Peanuts

By Colu Henry

Updated October 18, 2018

  • Con Poulos for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
35 minutes
Rating
5(1,014)
Comments
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Carrot takes center stage in this easy-to-assemble side dish. Tangy Greek yogurt is combined with cilantro, coriander and lime juice to create a creamy bed for carrots that have been roasted until just caramelized. Salted peanuts finish the dish with a nice little crunch. If you can find rainbow carrots, this dish becomes even more vivid, but straightforward orange ones work just as nicely.

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Ingredients

Yield:4 to 6 servings

FOR THE CARROTS

  • 1 ½ pounds medium carrots, peeled and halved lengthwise (quartered lengthwise if large)

  • 2 tablespoons olive oil

  • Kosher salt and black pepper

  • 1 teaspoon ground coriander

FOR THE YOGURT

  • 1 cup full-fat Greek yogurt

  • ½ cup finely chopped cilantro

  • ¼ teaspoon ground coriander

  • 1 tablespoon lime juice, (about ½ lime), plus more for serving (optional)

  • Pinch of Aleppo pepper or red-pepper flakes (optional)

  • Kosher salt

  • ¼ cup roughly chopped roasted, salted peanuts

  • 3 tablespoons scallions, thinly sliced, green parts only

  • Flaky salt, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

15 grams carbs; 6 milligrams cholesterol; 168 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 10 grams fat; 4 grams fiber; 418 milligrams sodium; 6 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 400 degrees. Make the carrots: In a large bowl, toss the carrots with the olive oil. Season well with salt and pepper, add the dried coriander, and toss the mixture to evenly coat. Place the carrots cut-side down on a rimmed baking sheet and roast, flipping about halfway through, until the carrots are golden brown and tender, about 25 to 30 minutes. Allow to cool slightly.

  2. Step 2

    While the carrots roast, make the cilantro yogurt: In a medium bowl, combine the Greek yogurt, cilantro, ground coriander, lime juice and Aleppo pepper or red-pepper flakes, if using. Stir well to combine and salt to taste.

  3. Step 3

    Spread the cilantro yogurt on the bottom of a plate or platter and arrange roasted carrots on top. Scatter peanuts and scallions on top, and finish with flaky salt and a squeeze of lime juice, if using.

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Ratings

5 out of 5
1,014 user ratings
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Comments

Kathy

Double and use toasted pumpkin seeds

beans

Is there something wrong with Greek yogurt? Why do you say it's "an ecological nightmare"? What does that even mean???

eleni

What pray tell is the ecological nightmare wrought by yogurt?

Mary

This sauce is great on most roast veggies too,

Amy

I thought this was delicious!!!! The Greek yogurt was a little sour for me so I dumped in more cilantro and added salt -- it was fine once the dish came together. I had it with grilled chicken and rice. Highly recommend not skipping the peanuts.

Tori K

One of my new favorite dishes! The carrots were perfect as-is. I punched up the yogurt dip by adding feta for texture/taste, red wine vinegar for some more acid, garlic, and a drizzle of honey and olive oil. I also used the carrot shavings and an extra cucumber in a quick pickle to add some dimension on the top. Will definitely be making this again soon.

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