Roasted Turmeric Carrots

Recipe - Frankston #713

Servings4

Cook Time40 Minutes

Calories153

Ingredients

1 lb carrots, peeled and ends trimmed

1 tsp ground turmeric

1/2 tsp garam masala

1 tsp garlic powder, divided

1/2 cup plain yogurt, divided

3 Tbs Brookshire’s Olive Oil

1/4 tsp salt

1/4 tsp black pepper

2 Tbs fresh lemon juice

1 Tbs cilantro leaves, roughly chopped

Directions

Preheat oven to 425° F. Cut carrots lengthwise into fourths. Mix turmeric, garam masala, 1/2 teaspoon garlic powder, 1/4 cup yogurt, olive oil, salt and pepper in a large bowl until smooth.
Add carrots; toss to coat. Roast on a rimmed baking sheet in a single layer, turning occasionally, until tender and lightly charred (about 25 to 30 minutes).
Meanwhile, whisk lemon juice, remaining yogurt and remaining garlic powder with a pinch of salt and pepper in a small bowl. Place carrots on a platter. Drizzle with yogurt sauce. Top with cilantro.

Nutritional Information

Calories: 153, Fat: 12 g (2 g Saturated Fat), Cholesterol: 4 mg, Sodium: 161 mg,  Carbohydrates: 10 g, Fiber: 2 g, Protein: 2 g.

0 minutes

Prep Time

40 minutes

Cook Time

Servings

153

Calories

Shop Ingredients

Makes 4 servings

1 lb carrots, peeled and ends trimmed

Not Available

1 tsp ground turmeric

Brookshire's Turmeric - 1.8 Ounce

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$3.59$1.99/oz

1/2 tsp garam masala

Not Available

1 tsp garlic powder, divided

Brookshire's Garlic Powder - 2.6 Ounce

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$3.59$1.38/oz

1/2 cup plain yogurt, divided

Not Available

3 Tbs Brookshire’s Olive Oil

Brookshire's Extra Virgin Olive Oil - 8.5 Fluid ounce

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$6.99$0.82/fl oz

1/4 tsp salt

Brookshire's Iodized Salt - 26 Ounce

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$0.99$0.04/oz

1/4 tsp black pepper

Brookshire's Black Pepper, Ground - 3.1 Ounce

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$3.59 was $3.99$1.16/oz

2 Tbs fresh lemon juice

Not Available

1 Tbs cilantro leaves, roughly chopped

Not Available

Nutritional Information

Calories: 153, Fat: 12 g (2 g Saturated Fat), Cholesterol: 4 mg, Sodium: 161 mg,  Carbohydrates: 10 g, Fiber: 2 g, Protein: 2 g.

Directions

Preheat oven to 425° F. Cut carrots lengthwise into fourths. Mix turmeric, garam masala, 1/2 teaspoon garlic powder, 1/4 cup yogurt, olive oil, salt and pepper in a large bowl until smooth.
Add carrots; toss to coat. Roast on a rimmed baking sheet in a single layer, turning occasionally, until tender and lightly charred (about 25 to 30 minutes).
Meanwhile, whisk lemon juice, remaining yogurt and remaining garlic powder with a pinch of salt and pepper in a small bowl. Place carrots on a platter. Drizzle with yogurt sauce. Top with cilantro.