Roasted Carrots With Cilantro Yogurt And Peanuts Recipes

ROASTED CARROTS WITH CILANTRO YOGURT AND PEANUTS

Roasted Carrots With Cilantro Yogurt and Peanuts image

Carrot takes center stage in this easy-to-assemble side dish. Tangy Greek yogurt is combined with cilantro, coriander and lime juice to create a creamy bed for carrots that have been roasted until just caramelized. Salted peanuts finish the dish with a nice little crunch. If you can find rainbow carrots, this dish becomes even more vivid, but straightforward orange ones work just as nicely.

Provided by Colu Henry

Categories vegetables, side dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 1/2 pounds medium carrots, peeled and halved lengthwise (quartered lengthwise if large)
2 tablespoons olive oil
Kosher salt and black pepper
1 teaspoon ground coriander
1 cup full-fat Greek yogurt
1/2 cup finely chopped cilantro
1/4 teaspoon ground coriander
1 tablespoon lime juice, (about 1/2 lime), plus more for serving (optional)
Pinch of Aleppo pepper or red-pepper flakes (optional)
Kosher salt
1/4 cup roughly chopped roasted, salted peanuts
3 tablespoons scallions, thinly sliced, green parts only
Flaky salt, for serving

Steps:

Heat oven to 400 degrees. Make the carrots: In a large bowl, toss the carrots with the olive oil. Season well with salt and pepper, add the dried coriander, and toss the mixture to evenly coat. Place the carrots cut-side down on a rimmed baking sheet and roast, flipping about halfway through, until the carrots are golden brown and tender, about 25 to 30 minutes. Allow to cool slightly.
While the carrots roast, make the cilantro yogurt: In a medium bowl, combine the Greek yogurt, cilantro, ground coriander, lime juice and Aleppo pepper or red-pepper flakes, if using. Stir well to combine and salt to taste.
Spread the cilantro yogurt on the bottom of a plate or platter and arrange roasted carrots on top. Scatter peanuts and scallions on top, and finish with flaky salt and a squeeze of lime juice, if using.

Nutrition Facts : @context http, Calories 167, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 412 milligrams, Sugar 7 grams, TransFat 0 grams

ROASTED CARROTS WITH CILANTRO-WALNUT PESTO

Roasted Carrots with Cilantro-Walnut Pesto image

Lightly baked and lightly flavored, this carrot dish uses cilantro, walnuts, olive oil, garlic, parsley, Parmesan cheese and basil. -Aysha Schurman, Ammon, Idaho

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

2 tablespoons chopped walnuts
2 tablespoons fresh cilantro leaves
1 tablespoon grated Parmesan cheese
1 garlic clove, chopped
1 teaspoon fresh parsley leaves
1 teaspoon chopped fresh basil
1/4 cup olive oil
1 pound medium carrots, halved lengthwise

Steps:

Preheat oven to 400°. Pulse the first 6 ingredients in a small food processor until finely chopped. Continue processing, gradually adding oil in a steady stream. Drizzle carrots with herb mixture; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast, stirring occasionally, until tender, 20-25 minutes.

Nutrition Facts : Calories 196 calories, Fat 17g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 102mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein.

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