“Tandoori” Carrots with Vadouvan Spice and Yogurt Recipe

“Tandoori” Carrots with Vadouvan Spice and Yogurt Recipe

  • 2 tablespoons vadouvan
  • 2 garlic cloves, finely grated, divided
  • 1/2 cup plain whole-milk Greek yogurt, divided
  • 5 tablespoons olive oil, divided
  • Kosher salt, freshly ground pepper
  • 1 pound small carrots, tops trimmed, scrubbed
  • 1/4 teaspoon ground turmeric
  • 2 tablespoons fresh lemon juice
  • Very coarsely chopped cilantro leaves with tender stems and lemon wedges (for serving)
  1. Preheat oven to 425°. Mix vadouvan, half of garlic, 1/4 cup yogurt, and 3 tablespoons oil in a large bowl until smooth; season with salt and pepper. Add carrots and toss to coat. Roast on a rimmed baking sheet in a single layer, turning occasionally, until tender and lightly charred in spots, 25-30 minutes.
  2. Meanwhile, heat turmeric and remaining 2 tablespoons oil in a small skillet over medium-low, swirling skillet, until fragrant, about 2 minutes. Remove from heat.
  3. Whisk lemon juice, remaining garlic, and remaining . cup yogurt in a small bowl; season with salt and pepper.
  4. Place carrots (along with crunchy bits on baking sheet) on a platter. Drizzle with yogurt mixture and turmeric oil and top with cilantro. Serve with lemon wedges.