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.
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This delicious side dish with all of our favorite ingredients is the best way to enjoy 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.
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 a lot of time prepping.
- Herbs - fresh cilantro, scallions, parsley, and mint leaves. If you have tried my Baked Salmon Recipe, you have already tasted this delicious flavor-packed chutney.
- Greek Yogurt - Creamy Greek 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
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.
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 and blend. 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.
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.
Prep Tips For Roasted Carrots
- 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
- When buying, pick the bunches with carrots that are all roughly of the same thickness so you have evenly roasted carrots
- Trim the tops by leaving 2 inches of the green stems. I also trim the bottom inch of the really skinny, hair-like roots
- 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
- I do not peel the carrots but you may if you like
- 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
- 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 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 Burgers 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
Roasted Carrots with Herb Chutney Recipe
Recipe Video
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.
Notes
- 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
Sangeeta says
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!!
Medha Rajamanur says
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.
Aarthi says
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!
Mugdha Kshirsagar says
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!
MANAL says
This recipe is a total win!! lOVED IT
Shruti Mehta says
Thank you for sharing yummy recipe! Came out so good for thanksgiving potluck.
Do you mind sharing the shade of your nail polish please. I love all the shades that you use in your videos.
Janice says
Outstanding!!!!! I did not use the yoghurt this first time but will try it next time. Just having the carrots/onions with the herb chutney was incredible and the leftover herb chutney was used with leftover chicken - excellent.
Archana Mundhe says
I’m so glad you loved it! I Love how you repurposed the chutney with chicken too; Can’t wait for you to try it with yogurt next time!