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black pepper roasted carrots with savory cilantro yogurt and roasted almonds {gluten free + dairy free option}


  • Author: Nyssa Tanner
  • Prep Time: 5 min
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

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!


Scale

Ingredients

for carrots

  • 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

additional ingredients

  • fried egg (optional)

Instructions

  1. Preheat oven to 450.
  2. Put almonds on a baking tray and roast for 5 minutes, until aromatic and starting to brown.
  3. While almonds are roasting, start prepping carrots.
  4. Break off green tops of carrots, and wash well, scrubbing away any dirt or nasty bits near the tops.
  5. Dry thoroughly, toss to coat with avocado oil, black pepper, salt, and paprika.
  6. Remove almonds from oven if you haven’t already and move to a plate to cool.
  7. Transfer carrots to oven and set time for 10 minutes.
  8. While carrots are roasting, make yogurt sauce.
  9. 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.
  10. 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.
  11. While carrots finish roasting, chop almonds and cilantro.
  12. 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.
  13. 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!)

Notes

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!