Roasted Carrots With Lemon Dill Yogurt (Printable Version)

Golden roasted carrots served with a tangy lemon dill yogurt sauce

# Ingredient List:

→ Vegetables

01 - 1½ lbs medium carrots, peeled and halved lengthwise

→ For Roasting

02 - 2 tbsp olive oil
03 - ½ tsp kosher salt
04 - ¼ tsp freshly ground black pepper

→ Lemon Dill Yogurt Sauce

05 - 1 cup plain Greek yogurt
06 - 2 tbsp fresh dill, finely chopped
07 - 1 tbsp fresh lemon juice
08 - 1 tsp lemon zest
09 - 1 small garlic clove, finely minced
10 - ¼ tsp kosher salt
11 - Pinch of black pepper

→ Garnish (optional)

12 - Extra chopped fresh dill
13 - Lemon zest
14 - Drizzle of olive oil

# How to Make It:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss the carrots with olive oil, salt, and pepper. Arrange in a single layer on the baking sheet.
03 - Roast the carrots for 25–30 minutes, turning halfway, until golden and tender.
04 - While the carrots roast, whisk together yogurt, dill, lemon juice, lemon zest, garlic, salt, and pepper in a small bowl. Adjust seasoning to taste.
05 - Transfer the roasted carrots to a serving platter. Drizzle or dollop with the lemon dill yogurt sauce.
06 - Garnish with extra dill, lemon zest, and a drizzle of olive oil if desired. Serve immediately.

# Expert Advice:

01 -
  • The yogurt sauce transforms simple roasted vegetables into something restaurant worthy but takes literally five minutes to whisk together.
  • These carrots somehow manage to feel comforting and bright at the same time, working with everything from roasted chicken to grilled fish.
02 -
  • Give the carrots space on the baking sheet. If they are crowded, they will steam instead of roast and you will miss out on all those sweet caramelized edges.
  • The yogurt sauce can be made ahead and kept in the fridge. It actually gets better after an hour or two as the flavors meld together.
03 -
  • If your carrots are thick on one end, cut the thick part in half again so everything roasts evenly.
  • Let the carrots cool for just a couple of minutes before topping with sauce so it does not slide right off.

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