Curry Roasted Carrots with Yogurt Herb Sauce and Toasted Almonds
Prep time
Cook time
Total time
This recipe can easily be multiplied. This recipe makes enough Yogurt Sauce and Toasted Almonds for a double recipe.
Recipe type: Vegetables
Serves: 2 Servings
  • Roasted Carrots
  • 6 carrots
  • 4 Tablespoons Pasolivo Extra Virgin Olive Oil
  • 2 teaspoons Garam Masala Seasoning
  • Salt, to taste
  • Toasted Almonds
  • ½ cup Almonds, chopped
  • Yogurt Herb Sauce
  • 7 ounces Greek Yogurt
  • 1 Tablespoon Pasolivo Extra Virgin Olive Oil
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoon each fresh Chives, Dill,Mint, and Parsley minced
  • ¼ teaspoon Garlic Powder
  • Salt and Pepper, to taste
  1. Roasted Carrots
  2. Preheat Oven to 400 degrees.
  3. Clean carrots, but don't peel them.
  4. Make a sauce by stirring Olive Oil and spices together.
  5. Place carrots in a square baking pan and drizzle with sauce, turning to coat.
  6. Sprinkle with freshly ground sea salt.
  7. Bake for 20 minutes, remove from oven, and turn carrots over to coat.
  8. Return to the oven for 35 minutes, or until easily pierced with a knife.
  9. Toasted Almonds
  10. While carrots are roasting, coarsely chop almonds.
  11. Line a baking sheet with foil and scatter almonds evenly over it.
  12. Bake for 10 minutes until lightly browned.
  13. Set aside.
  14. Yogurt Herb Sauce
  15. Whisk yogurt, herbs, olive oil, and lemon juice together until fully blended.
  16. Assemble
  17. Place carrots on plate, drizzle with Yogurt Sauce, then sprinkle with Toasted Almonds.
Recipe by Create Amazing Meals at