Roasted Carrots with Vadouvan Yogurt Sauce

Oh how I miss the summer days, strolling through the farmers market and taking advantage of the bounty of produce.  We have reached the doldrums of winter vegetables and it really forces you to get creative so it’s not the same roasted brussel sprouts or kale chips every night.  I have been seeing more and more carrot dishes on menus these days – the vibrant color can really help perk up a meal, they are wicked cheap and they last forever in the fridge.  This summer I posted this awesome carrot ribbon salad but for a winter dish you are going to want something warm and more hearty.  These roasted carrots are just the ticket – roasting the carrots pulls out their natural sweetness and also gives them a nice char.  I have done several different “sauces” with these carrots but this yogurt vadouvan is definitely my favorite.  If you have never had vadouvan is a kind of curry blend that to me is less spicy and more aromatic than the regular curry you are used to.  It’s really best paired with sweet veggies like these carrots or in the summer in a nice corn soup.  If you are in DC you can find it at Bazaar Spices in Union Market – nationally I have seen it at World Market or of course your local Indian grocer.  It’s becoming somewhat trendy lately, so it should be more accessible but if you don’t feel like tracking it down you can use regular curry.  Mixed with the fresh lemon zest and bite of garlic, fat free greek yogurt becomes super flavorful.  I like to serve these carrots with roasted pork tenderloin and then use the sauce for both the carrots and the pork.  I will be posting the perfect pairing, a pistachio crusted pork, on Friday.  So check your crisper drawer, I am sure there are some less then perfect carrots hanging around in there.  Roasting will hide any limpness or bruises and I will never tell.

Roasted Carrots with Vadouvan Yogurt Sauce (printable version at the end of the post)

Inspiration:   working through my spice collection
Special Equipment:  none

  • 1 pound carrots, peeled, and cut in half on a diagonal
  • 2 teaspoons olive oil
  • 1 container (mine was 5.3 ounces) of nonfat greek plain yogurt
  • 3/4 teaspoon vadouvan (if you can’t find or don’t want to use this you can use 1/2 teaspoon curry powder or experiment with other spices)
  • 1 clove of garlic, grated
  • 1/4 teaspoon lemon zest

Preheat the oven to 400 degrees.  Toss the carrots with the olive oil and salt and pepper and spread out on a baking sheet.

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Roast for 7 minutes and then toss the carrots, then roast for 7 minutes more.  While the carrots are roasting combine the yogurt, vadouvan, garlic, lemon zest and salt and pepper in a small bowl (this can be done days in advance).

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When the carrots are done spread the yogurt sauce on the serving plate and top with carrots.

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Roasted Carrots with Vadouvan Yogurt Sauce

  • Servings: 4
  • Time: 15 minutes
  • Print

Special Equipment:  none

  • 1 pound carrots, peeled, and cut in half on a diagonal
  • 2 teaspoons olive oil
  • 1 container (mine was 5.3 ounces) of nonfat greek plain yogurt
  • 3/4 teaspoon vadouvan (if you can’t find or don’t want to use this you can use 1/2 teaspoon curry powder or experiment with other spices)
  • 1 clove of garlic, grated
  • 1/4 teaspoon lemon zest

Preheat the oven to 400 degrees.  Toss the carrots with the olive oil and salt and pepper and spread out on a baking sheet.  Roast for 7 minutes and then toss the carrots, then roast for 7 minutes more.  While the carrots are roasting combine the yogurt, vadouvan, garlic, lemon zest and salt and pepper in a small bowl (this can be done days in advance).  When the carrots are done spread the yogurt sauce on the serving plate and top with carrots.

1 Comment

  1. Pingback: Pistachio Crusted Pork Medallions | A Capitol Contessa

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