Roasted Carrots with Garlic Yogurt Sauce
If carrots aren't a staple on your Thanksgiving menu, this is your notification to consider adding them to the rotation! Not only do the rainbow colors add some vibrancy to the table, the garlic yogurt sauce adds a nice savory tanginess to the equation.
Ingredients
For the Carrots
- 1 bag (32 oz) Rainbow carrots peeled and slice
- 1 tbsp Olive oil
- ¼ tsp Member's Mark™ Garlic Powder
- ¼ tsp Member's Mark™ Onion Powder
- ¼ tsp Member's Mark™ Ground Cumin
- ¼ tsp Member's Mark™ Paprika
- ½ tsp Member's Mark™ Sea Salt
- ¼ tsp Member's Mark™ Fine Ground Black Pepper
For the Yogurt Sauce
- ½ cup Whole milk Greek yogurt
- ½ tbsp Olive oil
- ½ clove Garlic minced
- Member's Mark™ Sea Salt to taste
- Member's Mark™ Fine Ground Black Pepper to taste
Instructions
- Preheat oven to 450℉. Place the carrots on a large baking sheet. Drizzle with olive oil.
- In a small bowl, combine Member's Mark™ Garlic Powder, Member's Mark™ Onion Powder, Member's Mark™ Ground Cumin, Member's Mark™ Paprika, Member's Mark™ Sea Salt, and Member's Mark™ Fine Ground Black Pepper. Gently toss the carrots in the seasoning. Roast for 20 minutes, until tender and the edges are slightly charred.
- While the carrots are roasting, whisk together the yogurt, olive oil, garlic, salt, and pepper. Once the carrots are finished roasting, place them on a platte and spoon the yogurt sauce over them. Finish with a drizzle of honey and a sprinkle of cilantro and pistachios, if desired.