Roasted Carrots with Dill Yogurt
Bi-RiteRoasted Carrots with Dill Yogurt
Ingredients
For the Roasted Carrots
- 1 1/2 pounds carrots, preferably local and organic, scrubbed and trimmed, larger carrots halved lengthwise
- 2 tablespoons extra virgin olive oil, from California
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon honey, local Bay Area honey, optional
For the Dill Yogurt
- 1/2 cup plain whole milk yogurt, preferably organic and local
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon garlic, minced
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper, freshly ground
For Garnish (Optional)
- fresh dill sprigs, for garnish
- 2 tablespoons toasted pistachios, roughly chopped
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
Prepare the carrots: If using larger carrots, halve them lengthwise. For smaller, slender carrots, leave them whole. In a large bowl, toss the prepared carrots with extra virgin olive oil, sea salt, and black pepper. If desired, drizzle with local honey for a touch of sweetness.
⏱️ 5 min
- 3
Spread the seasoned carrots in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until tender-crisp and slightly caramelized. Flip them halfway through cooking for even browning.
⏱️ 25 min•🌡️ 400
- 4
While the carrots are roasting, prepare the dill yogurt. In a small bowl, combine the plain whole milk yogurt, finely chopped fresh dill, fresh lemon juice, minced garlic, sea salt, and black pepper. Stir well to combine. Taste and adjust seasonings as needed.
⏱️ 5 min
- 5
Once the carrots are roasted to your liking, remove them from the oven. Arrange the warm carrots on a serving platter. Spoon generous dollops of the dill yogurt over the carrots. Garnish with fresh dill sprigs and chopped toasted pistachios, if using. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Bi-RiteRoasted Carrots with Dill Yogurt
Ingredients
For the Roasted Carrots
- 1 1/2 pounds carrots, preferably local and organic, scrubbed and trimmed, larger carrots halved lengthwise
- 2 tablespoons extra virgin olive oil, from California
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon honey, local Bay Area honey, optional
For the Dill Yogurt
- 1/2 cup plain whole milk yogurt, preferably organic and local
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon garlic, minced
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper, freshly ground
For Garnish (Optional)
- fresh dill sprigs, for garnish
- 2 tablespoons toasted pistachios, roughly chopped
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
Prepare the carrots: If using larger carrots, halve them lengthwise. For smaller, slender carrots, leave them whole. In a large bowl, toss the prepared carrots with extra virgin olive oil, sea salt, and black pepper. If desired, drizzle with local honey for a touch of sweetness.
⏱️ 5 min - 3
Spread the seasoned carrots in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until tender-crisp and slightly caramelized. Flip them halfway through cooking for even browning.
⏱️ 25 min•🌡️ 400 - 4
While the carrots are roasting, prepare the dill yogurt. In a small bowl, combine the plain whole milk yogurt, finely chopped fresh dill, fresh lemon juice, minced garlic, sea salt, and black pepper. Stir well to combine. Taste and adjust seasonings as needed.
⏱️ 5 min - 5
Once the carrots are roasted to your liking, remove them from the oven. Arrange the warm carrots on a serving platter. Spoon generous dollops of the dill yogurt over the carrots. Garnish with fresh dill sprigs and chopped toasted pistachios, if using. Serve immediately.
⏱️ 5 min