Roasted Rainbow Carrots With Herbed Yogurt (Printable Version)

Tender caramelized rainbow carrots atop creamy herb-infused yogurt for a vibrant Mediterranean side.

# Ingredient List:

→ Vegetables

01 - 1½ lbs rainbow carrots, peeled and halved lengthwise
02 - 2 tbsp olive oil
03 - ½ tsp kosher salt
04 - ¼ tsp freshly ground black pepper

→ Herbed Yogurt

05 - 1 cup plain Greek yogurt
06 - 1 tbsp fresh dill, finely chopped
07 - 1 tbsp fresh parsley, finely chopped
08 - 1 tbsp fresh chives, finely chopped
09 - 1 tsp lemon zest
10 - 1 tbsp lemon juice
11 - 1 small garlic clove, finely grated or minced
12 - Salt and pepper, to taste

→ Garnish

13 - 2 tbsp toasted pistachios or walnuts, chopped
14 - Extra fresh herbs
15 - Olive oil for drizzling

# How to Make It:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Toss the rainbow carrots with olive oil, salt, and pepper. Spread in a single layer on the prepared baking sheet.
03 - Roast the carrots for 20–25 minutes, flipping halfway through, until tender and slightly caramelized at the edges.
04 - In a medium bowl, combine the Greek yogurt, dill, parsley, chives, lemon zest, lemon juice, and garlic. Season with salt and pepper to taste.
05 - To serve, spread the herbed yogurt on a serving platter. Arrange the warm roasted carrots on top.
06 - Garnish with toasted nuts, extra herbs, and a drizzle of olive oil if desired. Serve immediately.

# Expert Advice:

01 -
  • The herbed yogurt creates this incredible cooling contrast against the warm, caramelized carrots, making every bite feel like a sophisticated restaurant dish
  • Its the kind of side dish that makes people pause and ask what you did differently, even though it comes together in under 40 minutes
02 -
  • The purple carrots will turn your yogurt slightly pink if they're still warm when you plate them, which looks accidental and beautiful but just something to expect
  • If you're making this for a crowd, the herbed yogurt can be made a day ahead and actually tastes better after the flavors hang out for a while
03 -
  • Try to buy carrots that are roughly the same thickness so they roast evenly, or cut the thicker ones into quarters
  • If your garlic is particularly potent, start with half and taste before adding more, because raw garlic in yogurt can quickly become overwhelming

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