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.

Basotho-style Roasted Carrots With Cumin Yogurt Sauce

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

  1. Preheat the oven to 400°F (200°C).
  2. Place the carrots on a baking sheet, drizzle with olive oil, and season with salt, pepper, and cumin. Toss to coat evenly.
  3. Roast in the preheated oven for 20-25 minutes, or until the carrots are tender and slightly caramelized.
  4. 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.
  5. Once the carrots are done, transfer them to a serving platter and drizzle with the cumin yogurt sauce.
  6. 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