Can we talk about more Thanksgiving side dishes? I’ll be the first to say I’ve never had roasted carrots as a side dish at the Thanksgiving table. To be honest, I’m not really a huge cooked carrot person, until I made these Roasted Carrots with Cumin Yogurt.
Have you ever had the experience where you’ve had something to eat that you do not normally care for and that thing suddenly changed your perspective on that ingredient? That is how I feel about these Roasted Carrots with Cumin Yogurt. They’re just so good. When I was testing a few of these recipes, I told my husband that we were having 3 sides for dinner. He asked me why and I said because I need to test the recipes again to make sure they’re exactly as I want them. He didn’t seem all too thrilled that there were 3 different random vegetable side dishes for dinner. I’ve never seen him eat carrots this fast in my life. Obviously, he thought they were as good as I did.
These carrots require minimal ingredients and it is mostly a hands off activity. You can wash carrots, trim the tops, and drizzle olive oil, salt and pepper on them, right? I thought so. The next step is to just throw them in the oven and leave them be for a half hour. They will come out beautifully golden from the caramelization of the sugar and fork tender. Drizzle them with the yogurt sauce and it’s honestly heaven. The tang from the lemon juice and yogurt along with the spice from the cumin and garlic just take these carrots to the next level. Trust me here.
Lastly, this is also a great way to incorporate another vegetable to the table that may not be traditional to your Thanksgiving menu. I am all about variety, and this sure meets that mark.
I hope you all love this recipe. If you make this, please be sure to leave a comment below and tag me on Instagram and Facebook @plantiful_grub. I can’t wait for you to try them!