In this tandoori-inspired recipe from Milk Street, garam masala is combined with crushed fennel seed and turmeric for the carrot seasoning. A shallot-infused melted butter topping includes more of the spice mix with fresh cilantro and mint. Full-fat Greek yogurt better facilitates charring due to its lower moisture content.
It is recommended that you buy carrots with their green tops still attached. Even though you discard the greens, they tend to be fresher and on the slimmer side. The greens are super delicious and loaded with nutrients so if you’re not keen on tossing them, consider using them in a variety of ways such as pesto, chimichurri, fritters, or in your homemade vegetable broth.
Don’t forget to coat the baking sheet with cooking spray. The yogurt-covered carrots otherwise will char and stick to the pan. Don’t use large carrots for this recipe. Bunched carrots with tops are thinner and more tender than bagged carrots.
Yogurt-Roasted Carrots with Warm Spices
Ingredients
- 2 tsp. garam masala
- 1 tsp. fennel seeds, lightly crushed
- 1/2 tsp. ground turmeric
- Kosher salt and ground black pepper
- 1/4 cup whole-milk Greek yogurt
- 2 bunches carrots with tops (1 lb. total), tops removed and discarded, halved crosswise on a sharp diagonal
- 4 Tbsp. salted butter
- 1 small shallot, finely chopped
- 1 medium garlic clove, finely grated
- 1/3 cup lightly packed fresh cilantro, chopped
- 1/3 cup lightly packed fresh mint, chopped
Directions
- Heat the oven to 500°F with a rack in the middle position. Mist a rimmed baking sheet with cooking spray.
- In a small bowl, mix together the garam masala, fennel, turmeric and ½ teaspoon each salt and pepper. In a large bowl, mix the yogurt with 4 teaspoons of the spice mix. Add the carrots and toss to coat. Distribute the carrots in an even layer on the prepared baking sheet.
- Roast until well charred and a skewer inserted into the carrots meets no resistance, 25 to 30 minutes; stir the carrots once about halfway through.
- Meanwhile, in an 8-inch skillet over medium, melt the butter. Add the shallot and garlic, then cook, stirring, until beginning to brown and crisp, 3 to 5 minutes.
- Add the remaining spice mix and cook, stirring, until fragrant, 30 to 60 seconds. Remove from the heat and set aside.
- When the carrots are done, add the spiced shallot mixture, cilantro and mint directly to the baking sheet and toss with tongs. Taste and season with salt and pepper, then transfer immediately to a serving platter.
NOTE: Don’t let them stay on the baking sheet which will char the tender herbs and onions. Cover with foil if your other dishes are not ready.
Recipe from Calvin Cox for Milk Street
Accounting for Taste 