For Easter this year, I’m focusing on my veggies. I think the Easter bunny himself would approve of roasted carrots drizzled with spiced yogurt, garnished with pistachios & mint for a deliciously colorful and festive dish. Hints of curry, turmeric, cumin, and allspice will dazzle the palette and have you reaching for seconds.
Watch the YouTube video below or scroll further down for the recipe.
Roasted Carrots with Spiced Yogurt, Pistachios & Mint
Servings 4
Ingredients
- 1 bunch orange carrots
- 1 bunch purple carrots
- 3 sprigs mint
- 1 handful pistachios chopped
- 1/2 lemon juice of
- 1 cup goat yogurt or coconut yogurt for vegan option
- 3 tbsp pastured grass-fed butter or olive oil for vegan option
- 1/4 tsp cumin
- 1/4 tsp ground allspice
- 1/2 tsp curry
- 1/4 tsp turmeric
- 2 cloves garlic minced
- 1/2 shallot minced
- salt to season
- cracked black pepper to season
Instructions
- Heat the oven to 400 degrees. Place either parchment paper or tin foil on a baking sheet.
- Melt butter and set aside. Cut carrots in half lengthwise and place on the baking sheet. Drizzle carrots with melted butter and season carrots with salt and pepper.
- Once oven is heated, place carrots in the oven for 35-40 minutes.
- As the carrots roast, mince the shallot and garlic. In a bowl, mix shallot and garlic along with goat yogurt, spices, and lemon juice. Season with salt & pepper. Set aside.
- Chop pistachios into small pieces and remove leaves from mint sprigs. Discard the stems.
- Once carrots have roasted for 20 minutes, remove them from the oven. Arrange carrots on a plate with a set of tongs.
- Drizzle carrots with the yogurt sauce. If you want to thin the sauce further, you can always add more lemon juice.
- Garnish carrots with mint leaves and pistachios. Enjoy warm from the oven or room temperature.
Looking For Other Lectin-Free Vegan Recipe Ideas?
Brussels Sprouts With Orange & Fennel
Veggie Frittata With Mushrooms & Rainbow Chard
