Roasted Carrots With Dill Yogurt (Printable Version)

Caramelized roasted carrots with a tangy dill yogurt drizzle, bright, healthy side ready in about 35 minutes.

# Ingredient List:

→ Vegetables

01 - 1½ lbs carrots, peeled and cut into sticks or halves
02 - 2 tbsp olive oil
03 - ½ tsp kosher salt
04 - ¼ tsp black pepper

→ Dill Yogurt Drizzle

05 - ¾ cup plain Greek yogurt
06 - 2 tbsp fresh dill, finely chopped
07 - 1 tbsp lemon juice
08 - 1 small garlic clove, minced
09 - 1 tsp honey
10 - ¼ tsp salt
11 - 1–2 tbsp water, to thin as needed

→ Garnish

12 - Extra dill fronds
13 - Zest of ½ lemon, optional

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss the carrots with olive oil, kosher salt, and black pepper until evenly coated. Spread in a single layer on the prepared baking sheet.
03 - Roast for 20–25 minutes, turning once halfway through, until golden and tender with caramelized edges.
04 - While the carrots roast, combine Greek yogurt, finely chopped dill, lemon juice, minced garlic, honey, and salt in a small bowl. Stir well, then add water a little at a time until the sauce reaches a drizzle-able consistency.
05 - Transfer the roasted carrots to a serving platter. Drizzle generously with the dill yogurt sauce.
06 - Finish with extra dill fronds and lemon zest if desired. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The contrast between the sweet, charred edges of the carrots and the cool, tangy yogurt is the kind of flavor pairing that makes people go quiet at the table.
  • It looks like something you would order at a fancy farm to table restaurant, but the entire thing comes together with one baking sheet and a mixing bowl.
  • This recipe has bailed me out of countless last minute dinner party panics, and nobody ever guesses it took barely any effort.
02 -
  • If you crowd the carrots on the pan, they will steam instead of roast, and you will miss out on those irresistible chewy caramelized edges entirely.
  • Tasting the yogurt drizzle before serving is essential, because depending on your yogurt and lemon, you may need a tiny pinch more salt or an extra squeeze of honey to get the balance right.
03 -
  • Let the carrots sit for two or three minutes after roasting before drizzling the yogurt, because direct contact with screaming hot carrots can cause the yogurt to separate and look unappetizing.
  • If your yogurt is particularly thick, err on the side of adding more water rather than less, since a sauce that flows makes a much more elegant presentation than one that sits in a dense mound.

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