Vadouvan Roasted Carrots


2 tbsp RawSpiceBar's Vadouvan
2 garlic cloves, finely grated, divided
1/2 c. plain whole-milk Greek yogurt, divided
Olive oil
Kosher salt and pepper, to taste
1 pound carrots, tops trimmed, scrubbed
Juice from 2 lemons
Chopped cilantro, arugula (for serving)


1. Preheat oven to 425°F. Mix vadouvan, half of garlic, 1/2 yogurt, and 3 tablespoons oil in a large bowl until smooth; season with salt and pepper. Add carrots and toss to coat. Roast on a rimmed baking sheet in a single layer, turning occasionally, until tender and lightly charred in spots, for 25-30 minutes.
3. Whisk lemon juice, remaining garlic, and yogurt in a small bowl; season with salt and pepper. Place carrots on a platter.
4. Drizzle with yogurt mixture and oil and top with cilantro and/or arugula.

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