Roasted Carrots with Parsley Yogurt

Here's an easy way to elevate your carrot dish. Simply roasted carrots dressed up with some fresh parsley, mint, lemon yogurt sauce and feta - an excellent side dish or vegetarian dish (I would add some seeds if a vegetarian main). An extra bonus is that the carrots can be room temperature which eases the always tricky part of cooking a meal - having everything ready (and hot) at the same time. It would be excellent as a BBQ side to add some light freshness in contrast to grilled meats. Another reason I love this recipe is that it is so easy to scale up for a larger group - just get whatever amount of carrots you think would be good for your group and scale the rest up accordingly. If you need to, split the carrots across 2 baking sheets so they are not too crowded. The sauce is even delicious on raw carrots! 

Martha Stewart Living recipe published in the April 2016 issue with my added notes and photos.


1 1/2 pounds thin carrots, peeled, halved lengthwise if thick
Extra-virgin olive oil (Shopping note: you should buy carrots with their tops still on, they will be sweeter. Look for pretty bunches for a pretty end result!)
Coarse salt
1/3 cup coarsely chopped fresh flat leaf parsley, plus optional whole leaves for serving
2 tablespoons coarsely chopped fresh mint, plus optional whole small leaves from serving
2 teaspoons fresh lemon juice
3/4 cup plain Greek yogurt
1/2 cup crumbled feta cheese



Preheat oven to 450°F. 

On a rimmed baking sheet, toss carrots with olive oil to coat and season with salt. Roast carrots, until tender and beginning to brown slightly, about 20 - 25 minutes. Flip carrots once in the middle of roasting. Let cool.


Process 3 tablespoons olive oil, parsley, mint, lemon juice and 1/2 teaspoon of salt to a fine paste in a food processor. Add yogurt and puree.


Spread some of the yogurt sauce on the a platter, place carrots on top of the sauce. Sprinkle with feta. If you wish, drizzle with a little more olive oil (I don't think this is necessary). If you saved any small fresh parsley and/or mint leaves, sprinkle them on top. Put some of the yogurt sauce in a small condiment bowl with a little spoon so your guests can add more sauce to their carrots right on their plate. Serve!