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.
Looking for some pantry recipes? Grab my pantry collection for over 10 recipes with under 10 ingredients.
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
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!