This recipe is a super easy way to enjoy your roasted root vegetables!
1 bunch Carrots
1 bunch Radishes
1/2 tsp Ground Coriander
1/2 tsp Ground Cumin
1 Cup Plain Greek Yogurt
1 Tbsp Lime Juice
2 Tbsp Orange Juice
1 Tbsp Thyme
1/2 cup Cilantro
Salt & Pepper
- Preheat oven to 450 degrees Fahrenheit. Wash, trim, and chop carrots into 3-4 inch pieces. Wash, trim, and cut radishes in half. Toss carrots and radishes in orange juice, 2 tablespoons olive oil, thyme, salt and pepper. Roast for about 15 minutes, then toss vegetables and roast for another 15 minutes until tender.
- Chop cilantro. In a bowl, mix yogurt, spices, lime juice, ¼ cup cilantro and 2 tablespoons olive oil. Season with salt and pepper.
- Serve vegetables and top with yogurt and cilantro.
One response to “Roasted Carrots with Spiced Yogurt”
[…] would you feel if I told you that carrots weren’t always commonly orange? At one point, carrots were commonly white and bitter. […]