Roasted Carrots, Yogurt Sauce Easy Oven Recipe

A bunch of new carrots, a spiced marinade, cooked in the oven and a delicious creamy sauce. The perfect, easy, quick accompaniment.

We choose a nice bunch of carrot tops (we keep the tops to make a top soup, it’s zero waste and so good) which we will brush with a fragrant oil with spices. After a short time in the oven to roast them, we make a delicious creamy sauce which will be ideal for serving with the carrots.
With celery puree or porcini mushroom gratin, it’s one of those accompaniments that sometimes surprises and pleases every time.

The choice of carrots

I opt here for medium sized topless carrots but above all identical size. If you have carrots all the same diameter, you will have better control over cooking and will obtain evenly tender carrots.

So if you can, choose new carrots, they will be more tender. I chose this pretty bunch of multi-colored carrots. I don’t know if it’s an old variety but it makes a pretty rainbow of fall colors, don’t you think?

Clean your carrots well. Cut the top off or leave a little of the stem like me. It doesn’t add anything taste-wise but it’s pretty.
If your carrots are organic and new, no need to peel them.

Marinade and seasoning

I therefore suggest adding to your olive oil: for spices cumin And turmeric with also a touch of Espelette pepper to raise, onion and garlic (out of stock at home on the day of this photo!), salt And pepper.

Mix your spices with the oil before pouring them over the carrotsthis allowshave a more uniform seasoning.
I add a splash of water for a not too rich marinade.. I mix well then pour over my carrots placed in the oven tray and mix to coat the carrots well.

Some variations:

Vary the spices: curry, four spices, paprika, coriander powder… harissa, a little Espelette pepper or cayenne pepper to spice up…

Add herbs: Provençal herbs, thyme, rosemary, savory…

Be generous with onions and/or garlic or garlic in the shirt or roughly crushed with the flat side of the knife. Don’t forget to add oil or marinade to them.

Add honey and balsamic vinegar to amplify the caramelized side of the carrots

Carrots can be either oven roasted or pan roasted. For whole carrots, I prefer the oven cooking method.

To roast carrots in the oven, preheat the oven to 180°C, place the carrots on a baking tray And sprinkle them with olive oil that you have flavored with your seasonings. I advise you to prepare the oil and seasoning mixture separately like a marinade, mix well and dilute with a little water then coat the carrots with this fragrant oil.
Afterwards, put them to cook.

Turn them over regularly And halfway through cooking or brush them again olive oil marinade or natural oil either cover them with aluminum foil. This helps prevent the carrots from drying out (and becoming all wrinkled like in my photos!).
Another technique is to put a container filled with water in the oven to release humidity, as we do in a bakery.

The ideal cooking time for carrots depends on the size of the carrotsso it’s difficult to be precise, sorry!
In general, medium-sized carrots should be cooked for around thirty minutes at 180°C.

However, if the carrots are larger or smaller, the cooking time should be adjusted accordingly. Insert a knife into the thick part of the largest carrot to check if it is tender. and if necessary continue the cooking time.

It is a great accompaniment to a variety of dishes. They go particularly well with meats: grilled on the barbecue, roast chicken, etc. They can also be served with fish dishes.

You can also add them to a quiche Or an omeletadd pieces of mixed carrots to flavor hummus, eat them cold in a mixed salad…

Different sauces to accompany

I suggest you a yogurt sauce. Choose one very creamy yogurt and not too liquidOr a white cheese (Skyr type, Greek yogurt, etc.).
You can also use goat or sheep yogurtwhich will give flavor to the sauce.

I season my sauce with a little olive oil (choose an oil that has flavor or use the remaining marinade if there is any), a little lemon juice (you can also add fine zest), a dash of balsamic vinegar cream And salt and pepper.
In this recipe I added a little garlic and shallot, minced and fried in olive oil. I find this much better than raw garlic and raw onion or shallot, but it is optional.

You can add fresh or dried herbs, a little spice, crumbled feta… It’s up to you to let your creativity express itself!

You can replace the yogurt sauce with a creamy lemon sauce, a homemade béchamel sauce, a hollandaise sauce, a tahini or miso-based sauce, a natural or beetroot hummus…