If you are feeling blue about the lack of produce in winter, enjoy these basic roasted carrots with a delicious sauce to accompany and brighten the mood.
By Rebekah Hubbard
I love vegetables to begin with. But I think it’s amazing how much more excellent they become with a little high heat action.
I also especially love savory yogurt. I know that yogurt is used in savory directions in all kinds of cultures across the globe, but that’s definitely not the case in the US. Try this delicious recipe as a great way to embrace the winter season and lack of produce variety.
PrintSimple Roast Carrots with Dill Yogurt
If you are feeling blue about the lack of produce in winter, enjoy these basic roasted carrots with a delicious sauce to accompany and brighten the mood.
- Yield: 2-3 servings 1x
- Category: Side
Ingredients
Scale
- 1.5 lbs carrots, ish, scrubbed clean, ends trimmed if you prefer
- 2 Tbsp. vegetable or olive oil
- Lots of coarse salt
- 4 Tbsp. chopped fresh dill, divided
- 1/2 cup plain Greek yogurt
- 1 Tbsp. lemon juice
- Freshly ground black pepper
Instructions
- Preheat the oven to 425 degrees. Line a baking sheet with either a silpat or parchment paper.
- Spread the carrots over the sheet and drizzle with oil. Toss lightly to coat and then spread out evenly. Season liberally with coarse salt. Roast for 20-30 minutes, or until the skin shows a little wrinkling.
- Move carrots to a serving platter or plate. Stir together yogurt, lemon juice and 2 Tbsp. fresh dill. Top the carrots with the yogurt mixture, then sprinkle with remaining dill, a little more coarse salt and freshly ground black pepper.
