Yogurt-Roasted Carrots with Warm Spices
Warm spices, cooling yogurt, and fresh herbs give roasted carrots new dimension.
- Makes4 servings
- Cook Time45 minutes
- 3
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.
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.
Step 1
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
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
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.
