Ok, I HAVE had this as my entire dinner once, so yeah, it’s good.
This is a fun side dish to pair with roasted chicken, steak, a salad, or as a fancy-ish side at Thanksgiving as it would be prefect with some turkey. The caramelized and roasted carrots sit on a bed of creamy lemon-citrus yogurt, and are topped with a parsley + olive oil garnish to give it a nice depth of flavor, and sprinkled with roasted nuts, cause why not?
A few things to point out right away- this recipe includes pink peppercorn. It doesn’t require it, but it adds such a fun punch to the dish that it’s highly recommended. If you don’t have it, grab it here!
Also, this is a dish that ideally uses both the stove (to caramelize the carrots) and the oven (to finish cooking them). If there’s not enough room for that at your Thanksgiving bash, here are a couple of tips-
The good news is, no matter which way you go, they will end up delicious.
Makes about 8-10 sides, takes about 25 minutes
Citrus Yogurt Sauce
*It is really important to verify that you have an oven-safe pan before putting it in the oven. If you are unsure, look it up online. If you are still unsure, transfer the carrots to a baking sheet and place that in the oven.
Naturally Vegetarian and Gluten Free. Make vegan by using a vegan yogurt.
Let me know what you think of the recipe! I can assure you it will be a hit at any dinner!