Tandoori Roasted Carrots
Two-time Food Network show winner and food blogger Palak Patel makes preparing Indian-inspired dishes easy with her exclusive tandoori rub and chutneys, which bring fresh flavor to simply roasted carrots. We prefer using rainbow carrots for the prettiest results, but regular carrots will work just as well.
Ingredients
For the carrots:
- 1 1/2 lb. (750 g) rainbow carrots (about 2 bunches), peeled and halved lengthwise, 1 inch (2.5 cm) of the stems left intact
- 1/4 cup (2 fl. oz./60 ml) olive oil
- 1 Tbs. The Chutney Life Tandoori Rub, plus more as needed
- Kosher salt
For the whipped yogurt:
- 1 cup (8 oz./250 g) plain Greek yogurt
- 3/4 cup (6 fl. oz./180 ml) heavy cream
- 2 tsp. fresh lemon juice
- 1/4 tsp. kosher salt
For serving:
- The Chutney Life Cilantro Chutney
- The Chutney Life Tamarind Date Chutney
- Fresh cilantro leaves, for garnish
Directions
Position a rack in the lower third of an oven. Place a baking sheet on the rack and preheat the oven to 425°F (220°C).
In a bowl, combine the carrots, olive oil and the tandoori rub, starting with 1 Tbs. and adding more if desired for a bolder flavor. Season with salt.
Carefully remove the preheated baking sheet from the oven and spread the carrots on the baking sheet. Roast until the carrots are tender and slightly charred on the outside, 20 to 30 minutes, depending on the size of the carrots.
While the carrots are roasting, make the whipped yogurt. In the bowl of a stand mixer or using a bowl and a handheld mixer, beat together the yogurt, cream, lemon juice and salt on low speed until combined. Increase the speed to high and beat until the mixture is light and fluffy, about 4 minutes.
To serve, spread the whipped yogurt on a serving platter. Top the yogurt with a few spoonfuls of the cilantro and tamarind chutneys. Arrange the carrots on top and sprinkle with a few pinches of the tandoori rub. Garnish with cilantro leaves and serve immediately. Serves 4 to 6.
Williams Sonoma Test Kitchen