Roasted Carrots With Cilantro Yogurt and Peanuts
Ingredients
For the carrots:
- 1 ½ pounds medium carrots, peeled and halved lengthwise (quartered lengthwise if large)
- 2 tablespoons olive oil
- Kosher salt and black pepper
- 1 teaspoon ground coriander
For the yogurt:
- 1 cup full-fat Greek yogurt
- ½ cup finely chopped cilantro
- ¼ teaspoon ground coriander
- 1 tablespoon lime juice, (about 1/2 lime), plus more for serving (optional)
- Pinch of Aleppo pepper or red-pepper flakes (optional)
- Kosher salt
- ¼ cup roughly chopped roasted, salted peanuts
- 3 tablespoons scallions, thinly sliced, green parts only
- Flaky salt, for serving
- Nutritional Information
Nutritional analysis per serving (6 servings)
167 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 6 grams protein; 6 milligrams cholesterol; 412 milligrams sodium
Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by DiningAndCooking.com
Preparation
- 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.
- 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.
- 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.
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