Tandoori Style Carrots

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Tandoori Style Carrots

Fresh carrots get doused in a vinegary, garlicky spiced marinade and get roasted until slightly charred. The spiced garlic tandoori inspired marinade gets whisked into some cool yogurt to serve with these toasty carrots, temper the spice and provide a bite of freshness. Top with fennel fronds, a sprinkle of salt and some whole coriander seeds to create a tasty and beautiful serving of carrots!

These carrots are so good you can easily finish off 3 bags of carrot with this recipe and still be craving for some more!

These carrots are so good you can easily finish off 3 bags of carrot with this recipe and still be craving for some more!

Tandoori Style Carrots

Ingredients:

Carrots

  • 10 to 12 thin medium sized carrots (about 1 pound of carrots)

Tandoori Marinade

  • 2 tablespoons of white vinegar

  • 1/2 teaspoon of paprika powder

  • 1/4 teaspoon of cayenne powder

  • 1 1/4 teaspoon of salt

  • 1/2 teaspoon coriander seed powder

  • 1 1/4 teaspoon roasted cumin seed powder

  • 1 teaspoon of honey

  • 3 tablespoon of olive oil

  • 2 cloves of garlic, minced

Spiced Yogurt

  • 1/3 cup creamy plain skyr or Greek yogurt

  • 1 tablespoon of reserved Tandoori marinade

  • 1/2 teaspoon roasted cumin powder

  • 1/4 teaspoon coriander seed powder

  • 1/4 teaspoon salt

  • a drop or two of honey to taste

Toppings

  • Garlic Olive Oil, like Crushed Olive

  • Cilantro

  • Fennel fronds

  • Flaky salt

  • Cayenne powder

  • Whole coriander seeds

Method:

  1. Preheat your oven to 425 degrees and line a baking tray with parchment or foil.

  2. While oven preheats, trim and peel your carrots.

    • Note: If you have any carrots big carrots slice them lengthwise so they roast evenly and uniformly with the thinner carrots.

  3. Place prepped carrots in a large shallow dish. Set aside.

  4. Prepare your marinade by mixing the vinegar, paprika powder, cayenne powder, salt, coriander seed powder and roasted cumin seed powder in a small bowl.

  5. Once combined stir in honey and drizzle in the olive oil while whisking. (This helps emulsify the oil with the spices)

  6. Mince garlic and stir it into the oil spice mixture until combined.

  7. Reserve one tablespoon or so of the marinade to make the yogurt and pour half of the remaining marinade over the carrots in the dish. Reserve the remaining half to brush the carrots later half way through baking.

  8. Massage the carrots well with the marinade and then dripping off any excess, place carrots on baking tray. Leave space between each carrots so they can roast evenly.

  9. Place carrots on the top rack of the preheated oven for 20 minutes.

  10. While the carrots are roasting, make the spiced yogurt by whisking the yogurt until smooth and adding the reserved tablespoon of Tandoori marinade, cumin powder, coriander seed powder, salt and honey. Whisk until fully combined and adjust to taste.

  11. Once the carrots have roasted for 20 minutes pull them out and brush the remaining marinade on them while flipping them. Place them back in the oven 15 to 18 minutes or until carrots are wrinkly and slightly charred.

    • Note: You might see a lot of blackened spice on your parchment/foil but it’s fine.

  12. Once the carrots are done, pull them out and let them cool for a bit.

  13. Swipe the spiced yogurt on your serving dish and arrange the carrots on top. Finish with some garlic infused olive oil, flaky salt, fennel fronds, whole coriander seeds, cilantro leaves and a dusting of cayenne. Enjoy!