Roasted Carrots With Cilantro Yogurt

One of my favorite days of the week is when my NYT "What to Cook Right Now" subscription hits my inbox. When this recipe for Roasted Carrots with Cilantro Yogurt and Peanuts popped up, I knew I had to make it. Not only did I have everything on hand, but I was looking for a simple side dish to bring to a neighbor's house for a backyard BBQ, and this was just the ticket. The flavor combination was spot on between the tangy yogurt, tart lime juice, and sweet carrots. Topped with salted peanuts and a few toasted sesame seeds for good measure, this side dish was a home run. It tasted great alongside grilled chicken, but this could even be bulked up enough and turned into a complete meal if you served the whole thing on top of a bowl of grains (think farro, quinoa, or rice). Regardless of how you choose to serve this, I think you'll be pleasantly surprised that such simple flavors can be so damn delicious. The simplicity of this dish makes it a perfect choice for any casual meal. Grab a fork, call over the neighbors, and enjoy a simple meal together.

Ingredients

Carrots

• 1 ½ pounds medium carrots, halved lengthwise if large and thick
• 2 tablespoons olive oil
• Salt and black pepper
• 1 teaspoon ground coriander

Yogurt Sauce

• 1 cup whole milk goat yogurt (or Greek-style yogurt)
• ½ cup finely chopped cilantro
• ¼ teaspoon ground coriander
• 1 tablespoon lime juice (about 1/2 lime) plus more for serving
• Pinch of red pepper flakes
• Pinch of fine sea salt

Toppings

• ¼ cup roughly chopped roasted salted peanuts
• 2 tablespoons toasted sesame seeds (optional)
• 3 tablespoons scallions, thinly sliced, green parts only
• Flaky salt for serving

Directions

1. Preheat the Oven
   Preheat your oven to 400°F (200°C). This temperature is perfect for roasting carrots, allowing them to caramelize and develop a rich, sweet flavor.
2. Prepare the Carrots
   Toss with Oil and Seasonings: In a large bowl, toss the carrots with olive oil. Season well with salt and black pepper. Add the ground coriander and toss again to coat the carrots evenly with the oil and spices.
   Arrange on Baking Sheet: Spread the carrots in a single layer on a rimmed baking sheet. This helps them roast evenly and ensures they get a nice golden brown color.
3. Roast the Carrots
   Roast: Place the baking sheet in the preheated oven. Roast the carrots, flipping them about halfway through the cooking time until they are golden brown and tender. This should take about 35 to 45 minutes.
   Cool Slightly: Once roasted, remove the carrots from the oven and let them cool slightly while you prepare the yogurt sauce.
4. Make the Cilantro Yogurt Sauce
   Combine Ingredients: In a medium bowl, combine the whole milk goat yogurt (or Greek yogurt), finely chopped cilantro, ground coriander, lime juice, red pepper flakes, and a pinch of fine sea salt.
   Stir Well: Stir the mixture well to ensure all the ingredients are evenly distributed. Taste and adjust the seasoning if needed.
5. Assemble the Dish
   Spread the Yogurt Sauce: Spread the prepared cilantro yogurt sauce on the bottom of a serving plate or platter. This creates a creamy base for the roasted carrots.
   Arrange the Carrots: Place the roasted carrots in the yogurt sauce. Arrange them in an appealing way, allowing each carrot to get a bit of the sauce.
6. Add the Toppings
   Scatter Toppings: Scatter the roughly chopped roasted salted peanuts, toasted sesame seeds (if using), and thinly sliced scallions over the top of the carrots.
   Finish with Lime and Flaky Salt: Finish the dish with a sprinkle of flaky salt and a squeeze of fresh lime juice for a burst of freshness.
7. Serve
   Serve the roasted carrots with cilantro yogurt and peanuts warm or at room temperature. This dish is versatile and can be enjoyed as a side or a light main dish when served over grains. Its versatility allows you to experiment with different serving options, making it a perfect dish for any gathering or casual meal.

Additional Tips

• Storage: Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or enjoy cold.
• Make Ahead: The yogurt sauce can be made a day ahead and stored in the refrigerator. This allows the flavors to meld together.
• Variations: Feel free to add other roasted vegetables like parsnips or sweet potatoes to the mix. You can also experiment with different herbs and spices in the yogurt sauce.
• Bulk Up: To make this dish a complete meal, serve the roasted carrots and yogurt sauce over a bowl of cooked grains like quinoa, farro, or rice.

Enjoy this flavorful and simple Roasted Carrots With Cilantro Yogurt & Peanuts, a perfect dish for any gathering or casual meal!