Roasted Carrots with Lemon Yogurt & Hazelnuts
With bright fresh herbs, tart lemon, and crunchy hazelnuts, Roasted Carrots with Lemon Yogurt & Hazelnuts are the perfect spring side dish. Serve these alongside your Easter dinner or at your next spring get-together for a low-maintenance seasonal side dish.
Servings 4 people
Ingredients
For the Roasted Carrots
- 1.5 pounds carrots, peeled
- 1 tablespoon olive oil
- Sea salt and black pepper, to taste
For the Lemon Yogurt
- 1/2 cup plain Greek or Skyr yogurt
- 1 teaspoon lemon zest
- pinch of sea salt
To Serve
- 4 sprigs flat leaf parsley, leaves picked and roughly chopped
- 2 sprigs mint, leaves picked and roughly chopped
- 1/4 cup toasted hazelnuts, roughly chopped
- Lemon wedges
- Olive oil, for drizzling
Instructions
- Preheat the oven to 400℉ and line a baking sheet with parchment paper.
- Place the whole, peeled carrots on the prepared baking sheet and toss with one tablespoon of olive oil, sea salt, and freshly cracked black pepper. Roast for 25 minutes, turning after 15 minutes.
- While the carrots are roasting, make the lemon yogurt. In a small bowl, combine the plain Greek or Skyr yogurt, lemon zest, and a pinch of sea salt. Mix well. Taste and adjust the seasoning to your liking.
- To serve, spread the lemon yogurt on a serving platter. Place the roasted carrots on top, then sprinkle over the chopped herbs and hazelnuts. Squeeze some fresh lemon juice onto the carrots and drizzle with olive oil. Serve warm with lemon wedges on the side.