Roasted Carrots with Yogurt, Walnuts, and Mint

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It’s Easter weekend, and no matter how you celebrate, this year looks a little different.

We’re not with our families. There are no parties. No church services.

It’s just us inside our homes.

But that doesn’t mean you can’t make a fabulous meal (even if it’s just for one!)

I was looking for some spring inspiration, and came across a bag of carrots in my fridge.

Instead of just roasting them, I decided to try something different.

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And it paid off.

I started out roasting my carrots with olive oil, salt, and pepper.

Next, I needed to add a sauce. I got out some yogurt, added a splash of lemon juice, a bit of garlic, and some salt.

Then, I needed a sweet element. I had walnuts hiding in the pantry. I toasted them and sprinkled with a touch of cinnamon, then picked some fresh mint leaves to top.

It all came together really well. There’s sweet and savory, lots of texture, and a whole lot of unexpected deliciousness.

These would go really well with any braised or slow roasted meat. Or simply eat this dish alone for a light meal.

This spring, try out these Roasted Carrots with Yogurt, Walnuts, and Mint.

Roasted Carrots with Yogurt, Walnuts, and Mint Ingredients

For the Carrots:

• 1 bag of carrots, peeled
• 2 tbsp olive oil
• pinch of salt and pepper

For the Yogurt Sauce:

• 1 cup Greek yogurt
• 1/2 tbsp lemon juice
• 1 clove garlic, minced
• salt and pepper, to taste

For the Walnuts:

• 4 oz chopped walnuts
• 1 tbsp olive oil
• pinch of salt, pepper, and cinnamon
• mint leaves, for topping

Directions

Heat oven to 450 degrees F. Toss carrots in olive oil and season with salt and pepper.

Arrange carrots on a baking tray. Bake for 20 minutes.

While carrots are baking, make the yogurt sauce. Mix yogurt with lemon juice, garlic, and a punch of salt and pepper. Set aside.

Next, warm a pan on low heat. Add 1 tbsp olive oil. Add walnuts and pinches of salt, pepper, and cinnamon. Cook on low heat, stirring frequently, for 5 minutes. Remove from heat.

After the carrots have cooked for 20 minutes, flip and bake for another 10 minutes.

To serve, line carrots on a large tray and top with yogurt, walnuts, and mint. Enjoy!

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