Tandoori Carrots

Tandoori Carrots

Experience the vibrant and tantalizing flavors of Tandoori Carrots, a delightful twist on a classic Indian dish. These tender carrots are marinated in a zesty tandoori spice blend, combining the earthy sweetness of roasted carrots with the fiery and aromatic notes of traditional Indian spices. Roasting enhances their natural sweetness, resulting in a beautifully charred exterior that is irresistibly delicious. Tandoori cooking has deep roots in the Indian subcontinent, traditionally involving clay ovens known as tandoors, which impart a unique flavor to the food. This simplified oven method retains the essence of tandoori cooking, allowing you to savor this classic flavor profile right in your kitchen. Enjoy these vibrant carrots as a side dish, snack, or a flavorful addition to salads and grain bowls.

Servings: 4

Ingredients

  • Carrots (1 pound, peeled and cut into sticks)
  • Greek yogurt (1 cup)
  • Lemon juice (2 tablespoons, freshly squeezed)
  • Tandoori masala (2 tablespoons)
  • Garlic powder (1 teaspoon)
  • Ginger powder (1 teaspoon)
  • Turmeric powder (1/2 teaspoon)
  • Salt (1 teaspoon)
  • Vegetable oil (2 tablespoons)
  • Fresh cilantro (1/4 cup, chopped for garnish)
  • Yogurt dip (1/2 cup, for serving)
  • Cucumber (1/2, grated for dip)
  • Mint leaves (1/4 cup, chopped for dip)

Instructions

  1. In a large mixing bowl, whisk together the Greek yogurt, lemon juice, tandoori masala, garlic powder, ginger powder, turmeric powder, and salt until smooth to create a flavorful marinade.
  2. Add the carrot sticks to the marinade, tossing well to ensure every piece is thoroughly coated. For the best flavor, marinate for at least 30 minutes, or refrigerate overnight for an even richer taste.
  3. Preheat your oven to 400°F (200°C).
  4. Drizzle vegetable oil onto a large baking sheet and spread it evenly to prevent sticking.
  5. Arrange the marinated carrot sticks on the baking sheet in a single layer, ensuring they are not overcrowded for optimal roasting.
  6. Roast the carrots in the preheated oven for 20-25 minutes, turning halfway through, until they are tender and slightly charred.
  7. While the carrots are roasting, prepare the yogurt dip by combining the grated cucumber, chopped mint leaves, and a pinch of salt into a bowl with the yogurt. Mix well and set aside.
  8. Once done, remove the carrots from the oven and garnish generously with fresh cilantro for a pop of color and flavor.
  9. Serve the tandoori carrots warm alongside the cooling yogurt dip for a delightful contrast.

Dietary Information

Servings: 4 • Dish Type: Side Dish • Prep Time: 15 minutes • Marinating Time: 30 minutes (or overnight) • Cook Time: 25 minutes • Calories: 180 • Fat: 8g • Carbs: 25g • Protein: 4g • Sodium: 300mg • Sugar: 5g