Equipment
Ingredients
Roasted Vegetables
- 500 g carrots, peeled and cut into 5cm batons
- 200 g red onion, cut into thick wedges
- 30 ml olive oil
- 4 g ground cumin
- 3 g ground coriander
- 2 g smoked paprika
- 4 g kosher salt
- 2 g black pepper, freshly ground
Yogurt Dressing
- 150 g plain whole milk greek yogurt
- 15 ml lemon juice, freshly squeezed
- 1 garlic, grated or finely minced
- 2 g kosher salt
Garnish
- 10 g fresh mint, roughly chopped
- 10 g fresh cilantro, roughly chopped
Nutrition (per serving)
Method
Preheat your oven to 220C (425F). Line a large baking sheet with parchment paper for easier cleanup if desired.
In a large mixing bowl, combine the carrot batons, red onion wedges, olive oil, cumin, coriander, smoked paprika, salt, and black pepper. Toss well until the vegetables are evenly coated with the oil and spices.
Spread the seasoned vegetables in a single, even layer on the prepared baking sheet. Roast in the preheated oven for 25 to 30 minutes, tossing halfway through, until the carrots are tender and beautifully caramelized with slightly charred edges.
While the vegetables are roasting, prepare the dressing. In a small bowl, whisk together the Greek yogurt, lemon juice, grated garlic, and salt until smooth.
Once the vegetables are finished roasting, let them cool slightly for 5 minutes. Spread the yogurt dressing over the base of a serving platter. Arrange the warm roasted carrots and onions over the yogurt.
Garnish the dish evenly with the freshly chopped mint and cilantro just before serving.
Chef's Notes
- Cutting the carrots into uniform 5cm batons ensures they roast at the exact same rate, preventing you from having a mix of burnt and raw pieces.
- Leaving the root intact when cutting the red onions into wedges will help them hold their shape during the high-heat roasting process.
- To tame the bite of the raw garlic in the dressing, you can let the grated garlic sit in the lemon juice for 10 minutes before whisking in the yogurt. The acid mellows the harsh allicin compounds.
- For maximum textural contrast, avoid placing the hot vegetables directly onto the yogurt immediately out of the oven, as the extreme heat can cause the yogurt to split.
Storage
Refrigerator: 3 days — Store the roasted vegetables and yogurt dressing in separate airtight containers to prevent the vegetables from becoming soggy.
Reheating: Reheat the vegetables in a 180C oven for 10 minutes until warmed through before serving with cold dressing.
