Roasted Carrots With Cilantro Yogurt and Peanuts

By Colu Henry

Roasted Carrots With Cilantro Yogurt and Peanuts
Con Poulos for The New York Times. Food Stylist: Simon Andrews.
Total Time
35 minutes
Rating
5(926)
Comments
Read comments

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

    • 1½pounds medium carrots, peeled and halved lengthwise (quartered lengthwise if large)
    • 2tablespoons olive oil
    • Kosher salt and black pepper
    • 1teaspoon ground coriander

    For the Yogurt

    • 1cup full-fat Greek yogurt
    • ½cup finely chopped cilantro
    • ¼teaspoon ground coriander
    • 1tablespoon lime juice, (about ½ lime), plus more for serving (optional)
    • Pinch of Aleppo pepper or red-pepper flakes (optional)
    • Kosher salt
    • ¼cup roughly chopped roasted, salted peanuts
    • 3tablespoons scallions, thinly sliced, green parts only
    • Flaky salt, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

168 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 6 grams protein; 418 milligrams sodium

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.

Ratings

5 out of 5
926 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?

Elizabeth

Excellent! What a lovely side dish for Easter. I used creme fraiche instead of yogurt. This dish works well at room temperature, which is handy for serving.

Gabriel

I replaced the peanuts with pistachios and added spinach leaves and avocado to the cilantro yogurt mixture. It was magnificent!

Shan

Made this for a holiday dinner party and it was easily the best dish on the table and got cleaned out first! The only modification I made was to add some Italian parsley as well as a little chili powder to the dressing (I much prefer cayenne, but was out of it). I cooked it earlier in the day, re-warmed it in the oven for 5 minutes before serving. Thank you for this wonderful recipe. I

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