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roasted carrots and pearl onions
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4.75 from 4 votes

Roasted Carrots with Herb Chutney

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


  • 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


  • 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.


  • 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


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
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