Roasted Carrots & Cilantro is a vibrant dish that brings together sweet, earthy flavors and a touch of freshness in just 30 minutes. The carrots caramelize beautifully in the oven, their edges turning golden and slightly crisp, while the cilantro adds a bright, herbaceous finish. This recipe is a perfect balance of simplicity and elegance, making it an ideal side for any meal.
With only 10 minutes of prep and 20 minutes of cooking, this dish is as effortless as it is delicious. The tender, smoky carrots pair wonderfully with the zesty cilantro, creating a harmony of textures and tastes. It’s a wholesome, flavorful addition to your table that’s sure to impress without requiring much effort.
What You’ll Need?
- 1 bunch carrots (slice lengthwise in half or quarters depending on size)
- ½ garlic clove, minced (save the other half for the yogurt sauce)
- Extra-virgin olive oil, for drizzling
- Sea salt and fresh black pepper
- For the cilantro yogurt:
- Heaping ½ cup plain yogurt
- 2 tablespoons extra-virgin olive oil
- 1-2 teaspoons agave or honey (adjust to taste)
- 1 teaspoon minced onion or onion powder
- ½ medium or large garlic clove, minced
- 1 teaspoon fresh ginger, minced
- 1 tablespoon fresh lime juice
- ½ teaspoon brown mustard seeds
- ¼ cup chopped cilantro (reserve some for garnish)
- Sea salt (to taste)
How to Make It
- Preheat the oven to 450°F (232°C).
- Prepare the carrots: Slice them lengthwise in half or quarters depending on their size. Drizzle with olive oil, then toss with minced garlic, sea salt, and black pepper. Arrange in a single layer on a baking sheet.
- Roast the carrots: Bake for about 20 minutes, flipping halfway through, until tender and slightly caramelized.
- Make the cilantro yogurt: In a small bowl, combine yogurt, olive oil, agave (or honey), minced onion (or onion powder), garlic, ginger, lime juice, mustard seeds, and chopped cilantro (reserving some for garnish). Add a pinch of salt, stir well, and taste. Adjust seasonings as needed.
- Garnish and serve: Sprinkle the reserved cilantro on top of the yogurt. Serve chilled alongside the roasted carrots.
Perfect Pairings: Serving Suggestions
These roasted carrots and cilantro yogurt make a fantastic side dish for grilled chicken, roasted salmon, or even a hearty grain bowl. For a vegetarian meal, pair them with quinoa or couscous and a simple green salad. Pro tip: Drizzle a little extra yogurt sauce over the carrots for added creaminess and flavor!
Mix It Up: Recipe Variations
Want to switch things up? Try adding a sprinkle of cumin or smoked paprika to the carrots before roasting for a smoky twist. For the yogurt sauce, swap cilantro with parsley or mint, or add a pinch of chili flakes for a hint of heat. Experiment and make it your own!
Time-Saving Tips for Busy Cooks
To save time, prep the yogurt sauce ahead of time and store it in the fridge—it’ll stay fresh for up to 2 days. You can also use pre-peeled baby carrots to skip the slicing step. Quick hack: Roast the carrots on parchment paper for easy cleanup!
Storage & Reheating Made Simple
Store leftover roasted carrots in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F for 5-10 minutes to maintain their crispiness. The yogurt sauce can be kept separately and stirred before serving. Note: The carrots may soften slightly when reheated, but they’ll still taste delicious!
Essential Equipment Guidance
For this recipe, you’ll need a sturdy baking sheet and a sharp knife for slicing the carrots. A microplane or fine grater works well for mincing the garlic and ginger. If you don’t have mustard seeds, a small whisk or fork will help blend the yogurt sauce smoothly. Bonus tip: Use a silicone baking mat for even roasting and easy cleanup!
Roasted Carrots & Cilantro
Ingredients
For the roasted carrots
- 1 bunch carrots
- ½ clove garlic minced (use the other half in the yogurt sauce)
- Extra-virgin olive oil for drizzling
- Sea salt and fresh black pepper
For the cilantro yogurt
- Heaping ½ cup plain yogurt
- 2 tablespoons extra-virgin olive oil
- 1-2 teaspoons agave or honey
- 1 teaspoon minced onion or onion powder
- ½ clove garlic minced
- 1 teaspoon fresh ginger minced
- 1 tablespoon fresh lime juice
- ½ teaspoon brown mustard seeds
- ¼ cup chopped cilantro reserve some for garnish
- Sea salt
Instructions
- Preheat the oven to 450 degrees.
- Depending on the size of your carrots, slice them lengthwise in half or quarters.
- Drizzle with a bit of olive oil and toss them with the minced garlic and pinches of salt and pepper.
- Arrange on a baking sheet.
- Bake for about 20 minutes, flipping halfway through.
- Meanwhile, make the yogurt: In a small bowl, combine the yogurt, olive oil, agave, onion, garlic, ginger, lime juice, mustard seeds, cilantro (reserving some for garnish), and a pinch of salt.
- Stir, taste, and adjust seasonings.
- Add the reserved cilantro on top for garnish.
- Refrigerate until ready to serve with the roasted carrots.