Roasted Carrots with Yogurt, Walnuts, and Mint

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
• ½ 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!

Roasted Carrots with Yogurt, Walnuts, and Mint

Christina Musgrave

Print Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Cuisine American

Servings 4 servings

Calories 327.63 kcal

Ingredients

  

• For the Carrots:
• * 1 bag of carrots peeled
• * 2 tbsp olive oil
• * pinch of salt and pepper
• //
• For the Yogurt Sauce:
• * 1 cup fat free Greek yogurt
• * ½ 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

Get Recipe Ingredients

Instructions

 

• 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!