Carrot And Yogurt Sauce Recipes

CUMIN-ROASTED CARROTS WITH GREEK YOGURT

Cumin-Roasted Carrots with Greek Yogurt image

Provided by Food Network Kitchen

Time 1h

Yield 4 to 6 Servings

Number Of Ingredients 6

Ingredients

2 pounds small carrots (about 20 carrots), peeled
1½ tablespoons extra-virgin olive oil
½ teaspoon ground cumin
1 teaspoon kosher salt
¼ cup parsley leaves, roughly chopped
¼ cup Greek yogurt

Steps:

1. Preheat the oven to 400°F. Place the carrots on a baking sheet and drizzle with the oil. Sprinkle with the cumin and salt and toss well. Spread out in a single layer on the baking sheet and roast until tender, about 40 minutes, shaking pan halfway through the cooking time.
2. Place the carrots on a platter, sprinkle with the parsley and top with the yogurt.

CUMIN ROASTED CARROTS WITH YOGURT SAUCE

Cumin Roasted Carrots with Yogurt Sauce image

Elevate oven-roasted carrots with a cumin spice blend, and serve them with a tangy, creamy yogurt sauce, all topped with pomegranate arils, pecans, green onion, and fresh parsley or cilantro. It's a flavorful side dish that is loaded with texture - everyone will love it!

Provided by Becca Mills

Categories Side Dish

Time 25m

Number Of Ingredients 15

Ingredients

1 pound small whole carrots (or similar sized cut carrots)
1 tablespoon olive oil (more to drizzle as needed)
1/2 teaspoon cumin
1/2 teaspoon dried thyme
1/4 teaspoon ground ginger
Fine sea salt (to taste)
Freshly ground black pepper (to taste)
1/2 cup plain Greek yogurt
2 teaspoon freshly squeezed lemon juice
1 teaspoon honey
Pinch of salt
1/4 cup pomegranate arils
1/4 cup chopped pecans
1/4 cup green onions (thinly sliced)
Fresh parsley or cilantro (finely chopped for garnish)

Steps:

Carrots: Preheat the oven to 425°F. Wash and peel carrots as needed, trimming any excess tops off. Roast the carrots whole, or if they are thick, chop them into equally sized pieces, around 3 inches. Drizzle with olive oil and toss with spices until coated. Spread evenly across a baking sheet. Cook for 7-10 minutes, toss, and cook for an additional 7-10 minutes until caramelized and tender. Cook time will vary depending on the thickness of your carrots.
Yogurt Sauce: while the carrots are cooking, in a small bowl combine yogurt, lemon juice, honey, and a pinch of salt, to taste. Spread on a serving platter or reserve to drizzle on top of the carrots.
Assembly: once the carrots are cooked, layer them on top of the yogurt or add them to a serving tray. Top with pomegranate, pecans, green onion, and parsley/cilantro. Drizzle with yogurt sauce if you didn't spread it on the tray.

Nutrition Facts : Calories 164 kcal, Carbohydrate 17 g, Protein 5 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 92 mg, Fiber 5 g, Sugar 10 g, UnsaturatedFat 7 g, ServingSize 1 serving

CARROT AND YOGURT SAUCE

Carrot and Yogurt Sauce image

Provided by Bon Appétit Test Kitchen

Categories Condiment/Spread Sauce No-Cook Vegetarian Quick & Easy Yogurt Low Cal Low Sodium Carrot Healthy Low Cholesterol Bon Appétit

Yield Makes 1 cup

Number Of Ingredients 8

Ingredients

1/2 garlic clove
Kosher salt
1 cup plain low-fat yogurt
2 tablespoons (packed) finely grated carrot (use a Microplane grater)
1 tablespoon chopped fresh dill
2 teaspoons (or more) fresh lemon juice
1 teaspoon finely grated lemon zest
Freshly ground black pepper

Steps:

Place garlic on a work surface. Sprinkle with salt and finely chop, occasionally smearing with side of knife to make a paste. Transfer to a medium bowl. Add yogurt, carrot, dill, 2 teaspoons lemon juice, and zest; whisk to combine. Season with salt, pepper, and more lemon juice, if desired. DO AHEAD: Can be made 1 day ahead. Cover and chill.

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