Tender 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.
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 the 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.
Gluten Free Holiday Side Dish with nut-free & vegan options:
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 seasons 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.
Let’s get started on how to make this delicious and versatile side dish that will be on repeat all year long.
Here are my tips on how to prep the carrots for roasting:
- I recommend using rainbow carrots for this recipe. Not only are they a feast to the eyes, they are 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 a 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
While the carrots are roasting, make my popular herb chutney! If you have tried my Baked Salmon Recipe, you have already tasted this delicious chutney that everyone raves about. I always freeze half of the batch which comes in handy to drizzle over these delicious carrots. It is easy to make and is so healthy with all the herbs.
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 brown-ish so always add the leaves in the end and do not over process.
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.
- Have only bagged carrots? Assuming they are thicker than the fresh carrots, peel and cut them into 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
Although, these roasted carrots can stand by itself as a main vegetarian dish, here are a few dishes I love to pair it with for a colorful and completed meal:
- Tandoori Chicken – Cooked in the Instant Pot whole chicken is tender and fall 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 meal or hosting parties
Need a complete meal idea for the holidays? Here is are some tried and tested recipes for every course that our family and friends have enjoyed over the years:
Roasted Carrots with Herb Chutney
- 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
- 1 tablespoons ginger peeled & chopped
- 4 garlic cloves peeled
- 2 small green chilies
- 1 teaspoons cumin seeds
- 1 tablespoon extra virgin olive oil
- 0.5 lemon juiced
- 1 teaspoons kosher salt
- 0.25 teaspoon ground black pepper
- 1 cups cilantro chopped
- 1 cups parsley chopped
- 0.5 cup scallions chopped
- 0.5 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
- 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 convention 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.
- 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.
- 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
- 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