Roasted carrots with coriander yogurt & crunchy peanuts

Roasted carrots on teal coloured ceramic platter

I love carrots in all shape or form – it’s when they get roasted they develop a deeply sweet & moorish favour that’s hard to resist.

This dish making roasted carrots the hero works very well on its own or as a side dish alongside some grilled chicken or roasted fish.

The carrots roast until they’re sweet and caramelised, then get piled onto coriander-spiked yogurt and finish with a handful of roasted peanuts for crunch. It’s quick to throw together and works warm or at room temperature.

Ingredients for the roasted carrots:

700-800g carrots, halved lengthwise if large & thick
2 TBSP olive oil
Salt & black pepper
1 tsp ground coriander

For the coriander yoghurt:

1 cup Greek yoghurt
½ cup finely chopped coriander
¼ tsp ground coriander
1 TBSP fresh lime juice, plus more for serving
Pinch of red pepper flakes
¼ cup roughly chopped roasted, salted peanuts
2 TBSP toasted sesame seeds
3 TBSP spring onions, thinly sliced, green parts only

Let’s cook:

Heat oven to 200 degrees Celsius.
Toss the carrots with the olive oil in a large bowl. Season well with salt and pepper, add the ground coriander and mix to evenly coat the carrots.
Place carrots in a roasting tin and roast until golden brown and tender (35-45 min). Flip about halfway through to allow even roasting. Cool slightly.
Combine the yogurt, fresh coriander, ground coriander, lime juice and crushed pepper flakes in a bowl. Stir well to combine and add salt to taste.
Spread the yogurt on the bottom of a platter and arrange roasted carrots on top. Scatter with peanuts, sesame seeds and spring onion slices and a squeeze of lime juice.

Original recipe: NYT Cooking.

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