Indo-French Vadouvan Roasted Carrots


    2 tablespoons Indo-French Vadouvan

    2 garlic cloves, finely grated, divided

      1/2 cup plain whole-milk Greek yogurt, divided

        5 tablespoons olive oil, divided

          Kosher salt, freshly ground pepper

            1 pound small carrots, tops trimmed, scrubbed

              Juice, 2 lemons

              Very coarsely chopped cilantro, arugula and lemon wedges (for serving)


              1. Preheat oven to 425°. Mix Indo-French Vadouvan, half of garlic, 1/4 cup 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, 25-30 minutes.
              2. Meanwhile, remaining 2 tablespoons oil in a small skillet over medium-low, swirling skillet, until fragrant, about 2 minutes. Remove from heat.
              3. Whisk lemon juice, remaining garlic, and remaining . cup yogurt in a small bowl; season with salt and pepper.
              4. Place carrots (along with crunchy bits on baking sheet) on a platter. Drizzle with yogurt mixture and oil and top with cilantro. Serve with lemon wedges.

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