"Tandoori" Carrots with Vadouvan Spice and Yogurt

Name: "Tandoori" Carrots with Vadouvan Spice and Yogurt
Yield: 4 servings
Ingredients: 1 2 tablespoons vadouvan; 1 2 garlic cloves, finely grated, divided; 1 1/2 cup plain whole-milk Greek yogurt, divided; 1 5 tablespoons olive oil, divided; 1 Kosher salt, freshly ground pepper; 1 freshly ground pepper; 1 1 pound small carrots, tops trimmed, scrubbed; 1 1/4 teaspoon ground turmeric; 1 2 tablespoons fresh lemon juice; 1 Very coarsely chopped cilantro leaves with tender stems and lemon wedges (for serving)

From the kitchen of Carly

Caramelized carrots get coated in vadouvan spice, then roasted until charred and tender. Serve them over cooling yogurt spiked with lemon and garlic, with a drizzle of turmeric oil and fresh cilantro. Simple, vibrant, utterly satisfying.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons vadouvan
12 garlic cloves, finely grated, divided
11/2 cup plain whole-milk Greek yogurt, divided
15 tablespoons olive oil, divided
1Kosher salt, freshly ground pepper
1freshly ground pepper
11 pound small carrots, tops trimmed, scrubbed
11/4 teaspoon ground turmeric
12 tablespoons fresh lemon juice
1Very coarsely chopped cilantro leaves with tender stems and lemon wedges (for serving)

Instructions

Preheat oven to 425°. Mix vadouvan, half of garlic, 1/4 cup yogurt, and 3 tablespoons oil in a large bowl until smooth; season with salt and pepper. Add carrots and toss to coat. Roast on a rimmed baking sheet in a single layer, turning occasionally, until tender and lightly charred in spots, 25-30 minutes.
Meanwhile, heat turmeric and remaining 2 tablespoons oil in a small skillet over medium-low, swirling skillet, until fragrant, about 2 minutes. Remove from heat.
Whisk lemon juice, remaining garlic, and remaining . cup yogurt in a small bowl; season with salt and pepper.
Place carrots (along with crunchy bits on baking sheet) on a platter. Drizzle with yogurt mixture and turmeric oil and top with cilantro. Serve with lemon wedges.