Black pepper roasted carrots with savory cilantro yogurt and roasted almonds are super easy and flavor packed to the max! The carrots are seasoned with black pepper, a little bit of paprika, and paired with a bright + savory cilantro yogurt sauce – the perfect combo! Topped with some roasted almonds to add some texture and crunch for the win!
- 2 bunches of carrots with greens attached
- 1/2 tsp black pepper
- 1/4 tsp sea salt
- 1/4 tsp smoked paprika
- 1 1/2 tbsp avocado oil (or another high heat oil of choice – ghee, lard, and coconut are all good options)
for almonds and yogurt sauce
- 1/2 cup raw almonds
- 1 cup whole milk greek yogurt
- 1/4 tsp salt
- 1 large garlic clove
- 2 tsp lemon juice
- 1 tsp maple syrup
- 1 tablespoon cilantro, chopped + more for garnish
- fried egg (optional)
- Preheat oven to 450.
- Put almonds on a baking tray and roast for 5 minutes, until aromatic and starting to brown.
- While almonds are roasting, start prepping carrots.
- Break off green tops of carrots, and wash well, scrubbing away any dirt or nasty bits near the tops.
- Dry thoroughly, toss to coat with avocado oil, black pepper, salt, and paprika.
- Remove almonds from oven if you haven’t already and move to a plate to cool.
- Transfer carrots to oven and set time for 10 minutes.
- While carrots are roasting, make yogurt sauce.
- In a large bowl, whisk together yogurt, grated or pressed garlic clove, salt, lemon juice, maple syrup and cilantro. Taste and adjust salt / lemon if desired.
- Remove carrots from oven, toss, and test for doneness. Unless they’re very skinny you’ll most likely have to return them to the oven for another 5-8 minutes depending on size. You want them to be quite soft, and starting to brown.
- While carrots finish roasting, chop almonds and cilantro.
- Spread some of the cilantro yogurt on the bottom of serving tray, top with black pepper roasted carrots and garnish with chopped almonds, torn cilantro and some flaky sea salt.
- If you want to make a meal out of this dish, fry an egg and top your serving with the fried egg! (Trust me, it’s delicious!)
For a dairy free option try making this Easy Garlic Dill Cashew Sauce and replace the dill with cilantro instead of the cilantro yogurt sauce!