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    Home » Side Dishes

    Roasted Carrots with herb chutney

    Published: Nov 19, 2020 · Modified: Nov 16, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 5 Comments

    215 shares
    Jump to Recipe

    Tender roasted carrots and pearl onions tossed in olive oil, garlic, lemon juice, and cilantro, roasted to perfection, and topped with a lip-smacking herb chutney! Served over a bed of creamy Greek yogurt and garnished with pistachios, roasted cumin, and pomegranate arils, this stunning vegetarian side dish is a show-stopper.

    roasted carrots and pearl onions on white platter with small bowl of chutney
    Jump to:
    • Favorite Holiday Side Dish
    • Ingredients
    • How to Make Roasted Carrots
    • Prep Tips For Roasted Carrots
    • Substitutions
    • Pairing
    • Holiday Meal Ideas
    • Recipe

    This delicious side dish with all of our favorite ingredients is the best way to enjoy healthy carrots. The lemon-garlicky marinade elevates the rich sweetness of whole roasted carrots and pretty pearl onions. Topped with a delicious herb chutney for a perfect spicy kick and added nutrition, this savory carrot recipe is a must-try.

    Favorite Holiday Side Dish

    On special holidays like Thanksgiving and Christmas, I love serving this gluten-free and vegetarian side dish over a bed of creamy Greek yogurt, topped with the season's best pomegranate arils. While pistachios add a nice pop of color, you can add your favorite nuts or skip them for a nut-free version. To make this side dish vegan, use dairy-free greek yogurt or skip the yogurt altogether.

    fresh carrots and pearl onions in bowl

    Ingredients

    • Rainbow carrots - make sure to pick the bunches with carrots that are all roughly of the same thickness for evenly roasted carrots.
    • Pearl Onions - mild-sweet onions add beautiful contrast and flavor to the roasted carrots. Buy peeled white pearl onions that will save you lot of time prepping.
    • Herbs - fresh cilantro, scallions, parsely and mint leaves. If you have tried my Baked Salmon Recipe, you have already tasted this delicious flavor packed chutney.
    • Greek Yogurt - Creamy grrek yogurt makes for a perfect base to serve the roasted carrots. With the added protein you can also serve this as a main vegetarian dish.
    • Garnish - roasted cumin seeds, pomegranate and pistachios
    herbs and lemons on cutting board

    How to Make Roasted Carrots

    Roast the Carrots with Garlic Marinade

    • Preheat oven to 425 degrees. Line a large rimmed baking tray with parchment paper. Arrange the carrots and onions on the baking tray, adjusting so they are in an even layer.
    • In a small mixing bowl whisk together olive oil, lemon juice, cilantro, minced garlic, and salt. Brush this marinade all over the carrots and onions coating them evenly on all the sides.
    • Place the tray in the preheated oven and roast for about 30 mins, turning them a couple of times.
    roasted carrots and pearl onions on parchment paper

    Make the Herb Chutney

    To make the chutney, simply add all the ingredients, except the mint leaves to a high-speed blender or food processor. Blend together and add mint in the end and blend again. Over-processing mint can make the chutney look brownish so always add the leaves in the end and do not over-process.

    Green herb chutney in a blender

    Arrange the Platter and Serve

    Once the carrots are done roasting, spread the whisked greek yogurt on a serving platter. Line up the roasted carrots and onions over the yogurt, then spoon over the herb chutney. Sprinkle pomegranate seeds & crushed cumin seeds, pistachios.  

    Roasted carrots and pearl onions garnished with chutney, pistachios and pomegranates

    Prep Tips For Roasted Carrots

    1. I recommend using rainbow carrots for this recipe. Not only are they a feast to the eyes, but they are also tender, sweet, and packed with nutrients. My second choice would be orange carrots with the stems on. The bagged carrots usually are older and much thicker
    2. When buying, pick the bunches with carrots that are all roughly of the same thickness so you have evenly roasted carrots
    3. Trim the tops by leaving 2 inches of the green stems. I also trim the bottom inch of the really skinny, hair-like roots
    4. Next, wash the carrots really well by scrubbing the surface area to remove any dirt as well as the tiny roots that pop out from the sides
    5. I do not peel the carrots but you may if you like
    6. Buy peeled white pearl onions and save yourself a ton of time. These mild-sweet onions add beautiful contrast and flavor to the roasted carrots
    7. Place the carrots and onions in a single layer on the baking sheet so they roast evenly. Use a silicone basting brush to apply the marinade and simply roll the carrots and onions to get the marinade all over

    Substitutions

    • Have only bagged carrots? Assuming they are thicker than the fresh carrots, peel and cut them in half lengthwise
    • To make this roasted carrots side dish vegan, use dairy-free greek yogurt or skip the yogurt altogether
    • Allergic to nuts? Skip them or add crunchy roasted pepitas instead

    Pairing

    Although, these roasted carrots can stand by themselves as a main vegetarian dish, here are a few dishes I love to pair them with for a colorful and complete meal:

    • Tandoori Chicken - Cooked in the Instant Pot whole chicken is tender and falls off the bone. The same recipe also works really well with a small turkey for thanksgiving
    • Baked Salmon - The best, healthy oven-baked salmon
    • Tandoori Cauliflower - Whole cauliflower in a tandoori marinade makes for a perfect vegetarian main meal
    • Spicy Chicken Burgers - Flavor-packed, spicy Indian Style Masala are easy enough to make for weekday quick meals or hosting parties

    Holiday Meal Ideas

    Need a complete meal idea for the holidays? Here are some tried and tested recipes for every course that our family and friends have enjoyed over the years:

    Appetizers: Aloo Chaat in Phyllo cups, Kathi Rolls, French onion soup

    Main Course: Whole Tandoori Chicken, Baked Salmon, Whole Tandoori Cauliflower

    Sides: Sweet Potato Casserole, Jalapeno Cheddar Cornbread, Cranberry-Apple Sauce, Kale Salad with Almonds

    Drinks - Apple Cider, Pomegranate Juice

    Desserts - Apple Cake, Mango Cheesecake, Ricotta Cheesecake, Cardamom Saffron Trifle

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    roasted carrots and pearl onions
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    4.84 from 6 votes

    Roasted Carrots with Herb Chutney Recipe

    Garlicky tender roasted carrots and pearl onions served over a bed of creamy Greek yogurt, topped with spicy herb chutney
    Prep Time20 mins
    Cook Time30 mins
    Total Time50 mins
    Course: Side Dish
    Cuisine: American, Indian
    Servings: 8
    Calories: 153kcal
    Author: Archana Mundhe

    Equipment

    • Baking tray
    • Blender
    • Silicone basting brush
    • Silicone tongs

    Ingredients

    • 2 lbs rainbow carrots buy same size
    • 8 oz white pearl onions peeled
    • 2 tablespoons extra virgin olive oil
    • 2 tablespoons lemon juice
    • 1 tablespoon cilantro finely chopped
    • 4 garlic cloves finely minced
    • ½ teaspoon kosher salt

    Herb Chutney

    • 1 tablespoons ginger peeled & chopped
    • 4 garlic cloves peeled
    • 2 small green chilies
    • 1 teaspoons cumin seeds
    • 1 tablespoon extra virgin olive oil
    • ½ lemon juiced
    • 1 teaspoons kosher salt
    • ¼ teaspoon ground black pepper
    • 1 cups cilantro chopped
    • 1 cups parsley chopped
    • ½ cup scallions chopped
    • ½ cup mint leaves

    Other optional ingredients

    • 1 cup whole milk greek yogurt whisked
    • 1 teaspoon cumin seeds toasted and lightly crushed
    • 2 tablespoons pomegranate seeds
    • 2 tablespoons pistachios chopped

    Instructions

    • Preheat oven to 425 degrees. Line a large rimmed baking tray with parchment paper. Arrange the carrots and onions on the baking tray, adjusting so they are in an even layer.
    • In a small mixing bowl whisk together olive oil, lemon juice, cilantro, minced garlic, and salt. Brush this marinade all over the carrots and onions coating them evenly on all the sides.
    • Place the tray in the preheated oven and roast for about 30 mins, turning them a couple of times. Note: In my convection oven I turn them during the last 5 mins or so. But you may want to check them after 20 mins. After 30 mins roast longer if needed. Roasting time may vary depending on the thickness of the carrots.

    Herb Chutney

    • Toast cumin seeds in a small pan over low-medium heat and allow them to cool.
    • Add green chilies, ginger, garlic, toasted cumin seeds, cilantro, parsley, and scallions to the food processor. Add salt, lemon juice, olive oil, and pepper. Pulse a few times until all the ingredients are finely chopped.
    • Then add the mint and pulse a few more times until the mint blends well with the remaining marinade. Note: Over pulsing mint can sometimes make the marinade turn brownish, so add it in the end). This should make about 0.75 cups of marinade.

    Serving

    • Spread the greek yogurt on a 12" X 9" - ish serving platter. Line the roasted carrots on the yogurt. Stack them up as needed to fit the platter. Arrange the roasted onions on top. Spoon over the herb chutney. Garnish with crushed cumin seeds, chopped pistachios and pomegranate seeds. Serve immediately.

    Video

    Notes

    Note:
    • Have only bagged carrots? Assuming they are thicker than the fresh carrots, peel and then half them lengthwise
    • To make this side dish vegan, use dairy-free greek yogurt or skip the yogurt
    • Allergic to nuts? Skip them or add crunchy roasted pepitas

    Nutrition

    Calories: 153kcal | Carbohydrates: 20g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 571mg | Potassium: 583mg | Fiber: 5g | Sugar: 9g | Vitamin A: 19901IU | Vitamin C: 29mg | Calcium: 108mg | Iron: 2mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. Sangeeta says

      November 22, 2020 at 12:06 pm

      Can’t wait to try this Roasted carrots recipe for this coming week!!
      You are a blessing in disguise- I love your weekly plans. Makes it so much mor eeasier for those of us with limited culinary skills to try them out. And u make them seem so doable- you are the best!!

      Reply
    2. Medha Rajamanur says

      November 27, 2020 at 6:45 am

      Perfect complimenting dish for thanksgiving dinner. Comes out amazing. The best part is chutney. Don’t skip it!!
      I used the bagged carrots but it was just as good. Plan to try with rainbow or carrots . Thank you!! Your recipes always a winner.

      Reply
    3. Aarthi says

      November 27, 2020 at 11:24 am

      Thank you so much fir the delicious & easy to follow recipe. I made it for TG dinner yesterday & it was a big hit with everyone - right from my mil to my teenage son, a crowd pleaser for sure & such a good looking dish too!5 stars

      Reply
    4. Mugdha Kshirsagar says

      November 27, 2020 at 10:35 pm

      Lovely recipe. Another hit at our Thanksgiving dinner this year. We skipped the yogurt base and just served with the herb chutney which is a great addition to any meal. The chutney adds such a punch to the simple rustic carrots! Thanks for a great recipe Archana!

      Reply
    5. MANAL says

      December 20, 2020 at 8:52 pm

      This recipe is a total win!! lOVED IT5 stars

      Reply

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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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