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! 

Adapted from Martha Stewart Living, recipe published in the April 2016 issue. 


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!