Roasted Carrots with Honey and Garlic Yogurt Sauce

Name: Wortel Panggang dengan Saus Yogurt Madu dan Bawang Putih
Total time: 30 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1 bag (32 ounces) of rainbow carrots, peeled and sliced; 1 tablespoon olive oil; 1/4 teaspoon each of garlic powder, onion powder, cumin, and smoked paprika; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/2 cup whole milk Greek yogurt; 1/2 tablespoon olive oil; 1/2 clove garlic, minced; salt and pepper; Honey; 1/4 cup cilantro, roughly chopped; 1/4 cup pistachios, roughly chopped

These beauties need to be on your table! Deeply roasted rainbow carrots, swizzles of tangy garlicky yogurt sauce, a golden drizzle of honey, and festive pistachio crunches on top.

⏱️ 30 min 🔪 Prep: 10 min 🔥 Cook: 20 min 📊 Medium 👁️ 16 views

👨‍🍳 Start Cooking

Wortel Panggang dengan Saus Yogurt Madu dan Bawang Putih

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

4 servings

1 bag (32 ounces) of rainbow carrots, peeled and sliced
1 tablespoon olive oil
1/4 teaspoon each of garlic powder, onion powder, cumin, and smoked paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup whole milk Greek yogurt
1/2 tablespoon olive oil
1/2 clove garlic, minced
salt and pepper
Honey
1/4 cup cilantro, roughly chopped
1/4 cup pistachios, roughly chopped

Steps

Preheat the oven to 450 degrees. Spread the carrots out onto a large baking sheet. Drizzle with olive oil. Combine the spices, salt, and pepper in a small dish and sprinkle over the carrots. Gently toss the carrots in the oil and seasoning. Roast for 20 minutes until tender and the edges are slightly charred.
Whisk together the yogurt, olive oil, garlic, salt, and pepper.
Spoon the yogurt sauce over the carrots. And finish with a drizzle of honey and a sprinkle of cilantro and pistachios.