BLISTERED CARROTS WITH JALAPEÑO YOGURT SAUCE
I love roasted carrots because they’re such a versatile dish and can be made savoury, sweet, or both! For this recipe, I topped them with jalapeño yogurt sauce, fresh mint and parsley, and they did not disappoint! For a dairy free version you can use plain coconut or cashew yogurt or tahini. Feel free to also add fresh pomegranate seeds for a pop of sweetness. ENJOY!
PrintIngredients
Scale
For the carrots:
- 1 bunch of peeled carrots
- 1 tsp olive oil
- Fresh pepper and salt
For the yogurt sauce:
- 2 tsp olive oil
- 1/2 cup plain yogurt
- 1 clove minced garlic
- 1 tbsp finely chopped shallot
- 1–2 tbsp fresh lemon juice
- 1 tbsp finely chopped and seeded jalapeño pepper
- 1 tbsp chopped parsley or mint
Instructions
For the carrots:
- Preheat the oven to 400° and line a baking sheet with parchment paper
- For thicker carrots, slice them in half lengthwise and lay flat on the baking sheet
- Drizzle with olive oil and salt and pepper
- Roast for 40 min (or until carrots are blistered and soft), flipping halfway
For the yogurt sauce:
- In a small bowl combine yogurt sauce ingredients, mix well, and evenly drizzle over roasted carrots. Top with extra fresh parsley and mint.
Pro Tip: I used the extra sauce on my salmon!
Nutrition
- Serving Size: 2-3
