Roasted carrots, yogurt sauce easy recipe in the oven

A boot of new carrots, a spice marinade, baked cooking and a very gourmet creamy sauce. Perfect, easy, quick accompaniment.

We choose a beautiful boot of landscaped carrots (we keep the tops to make a top soup, it’s zero waste and so good) that we will brush with a scented oil with spices. After a small oven to roast them, we make a very gourmet creamy sauce which will be ideal for serving with carrots.
With celery puree or gratin with porcini mushrooms, it is one of these accompaniments which sometimes surprises please every time.

The choice of carrots

I opt here for Middle -sized tops carrots but above all identical. If you have carrots of the same diameter, you will better control cooking and obtain uniformly melting carrots.

If you can therefore, Choose new carrots, They will be more tender. I chose this pretty boot of multicolored carrots. I do not know if it is an old variety but it makes a pretty rainbow in fall colors, you do not find?

Clean your carrots well. Cut the Fane in Raz or leave a little of the stem like me. It does not bring anything taste but it is pretty.
If your carrots are organic and new, no need to peel them.

Marinade and seasoning

I therefore suggest you add to your olive oil: for spices cumin And turmeric with also A hint of Espelette pepper To take up, 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 on the carrotsthis allowshave a more uniform seasoning.
I add a stroke of water for a not too rich marinade. I mix well then I pour on my carrots placed in the baking sheet and I mix to coat the carrots well.

Some variants:

Vary the spices: Curry, four spices, paprika, coriander in powder … Harissa, a little Espelette pepper or Cayenne pepper to raise …

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

Be generous in onion and/or garlic or garlic in shirt Or roughly crushed with the dish of the knife. Do not forget to put oil or marinade.

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

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

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

Turn them regularly And halfway through cooking be brushed them again marinade in olive oil or natural oil either Cover them with aluminum foil. It helps prevent carrots from drying out (and all become crushed as in my photos!).
Another technique consists of Put a container filled with water in the oven To free up humidity, as we do in a bakery.

Ideal cooking time For carrots depends on the size of the carrotsit is therefore difficult to be precise, sorry!
In general, medium -sized carrots should be cooked during Thirty minutes at 180 ° C.

However, if the carrots are larger or smaller, the cooking time must be adjusted accordingly. Plant a knife in the thick part of the biggest carrot to check if it is tender And if necessary continue the cooking time.

It is Excellent support for a variety of dishes. They combine particularly well with meats: barbecue -burned, roasted chickens … They can also be served with fish dishes.

You can also Add them to a quiche Or an omeletput pieces of mixed carrots to flavor a houmous, eat them cold in a composed salad…

Different sauces to accompany

I offer you a yogurt sauce. Choose a Sleeping yogurt and not too liquidOr a cottage cheese (Skyr type, Greek yogurt…).
You can also use Goat or sheep yogurtwhich will give taste to glass sauce.

I sneak my sauce with A little olive oil (Choose an oil that has taste or use the rest of the marinade if there are), a little lemon juice (you can also put fine zest), a line of Balsamic vinegar cream And Salt and pepper.
In this recipe I added A little chopped garlic and shallot pan -fried in olive oil. I find it much better than raw garlic and onion or raw shallot, but it is optional.

You can Add fresh or dried herbs, a little spices, crumbled feta… It’s up to you to express your creativity!

You can replace the yogurt sauce with a lemony creamy sauce, a homemade béchamel, a Dutch sauce, a sauce based on Tahini or Miso, a natural houmous or at the beet …