Basotho-style Roasted Carrots With Cumin Yogurt Sauce
This Basotho-style roasted carrots with cumin yogurt sauce recipe is a delightful dish that brings out the natural sweetness of carrots with a hint of earthy cumin and creamy yogurt sauce. It's a perfect side dish for any meal.
Ingredients
- 8 large carrots, peeled and halved lengthwise
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon ground cumin
- 1 cup Greek yogurt
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat the oven to 400°F (200°C).
- Place the carrots on a baking sheet, drizzle with olive oil, and season with salt, pepper, and cumin. Toss to coat evenly.
- Roast in the preheated oven for 20-25 minutes, or until the carrots are tender and slightly caramelized.
- While the carrots are roasting, prepare the cumin yogurt sauce by mixing the Greek yogurt, lemon juice, minced garlic, and chopped cilantro in a bowl. Season with salt and pepper to taste.
- Once the carrots are done, transfer them to a serving platter and drizzle with the cumin yogurt sauce.
- Serve the roasted carrots with the remaining cumin yogurt sauce on the side.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 25 minutes
- Total time:
- 35 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Carbohydrates
- 15g
- Protein
- 2g
- Fat
- 6g
Supplies
Baking sheet Mixing bowl Serving platter
Tools
Oven
Serving suggestions
Serve the Basotho-style roasted carrots with cumin yogurt sauce alongside grilled chicken or fish for a complete meal.
Tips & tricks
For extra flavor, sprinkle some extra cumin and chopped cilantro on top of the roasted carrots before serving.
Cost
$8