Roasted Carrots with Yogurt Sauce

Recipe by The Rily Team






Serves 04

These carrots make a delicious side to your holiday meals when you’re looking for something with depth of flavour and a little brightness compared to your regular sides. Spiced and roasted until caramelized, they get topped with an herby yogurt sauce and toasted pistachios before being served.


  1. 1

    Preheat oven to 350℉. Wash the carrots and remove the tops if you’d like.

  2. 2

    Toss the carrots in the olive oil, 1/2 teaspoon kosher salt, black pepper, cumin and cayenne. Spread out on a baking sheet and roast for 30 minutes, then toss and roast for another 10 minutes.

  3. 3

    Meanwhile make the green sauce: in a blender, combine the cilantro, parsley, greek yogurt, garlic clove, lemon juice, honey and remaining 1 tsp of kosher salt. Blend until completely smooth and set aside.

  4. 4

    In a small skillet, toast the pistachios until slightly golden and fragrant. Transfer to a cutting board, roughly chop and set aside.

  5. 5

    Place the carrots on a dish and top with the green sauce and pistachios to serve.

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