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Roasted Curried Carrots with Herb Yogurt Sauce Recipe

Roasted Curried Carrots with Herb Yogurt Sauce
Source: campbells

Ingredients

  • 1 tbsp (15 mL) curry paste
  • 2 cloves garlic, crushed
  • 1/2 cup (125 mL) CAMPBELL’S® Ready to Use Vegetable Broth
  • 1 tbsp (15 mL) honey
  • 1/4 cup (60 mL) olive oil
  • 1 lemon, very finely sliced and deseeded
  • 2 lb (908 g) heirloom  carrots, peeled and larger carrots cut lengthwise

DIPPING SAUCE:

  • 1/2 cup (125 mL) plain yogurt
  • 1 tbsp (15 mL) each chopped  cilantro and mint
  • 2 tbsp (30 mL) good quality  olive oil
  • 1 pinch sea salt and fresh cracked pepper
PREP TIME
10m
COOK TIME
30m
TOTAL TIME
40m
YIELD
4 servings

Instructions

  • Preheat oven to 425°F (225°C)
  • In non-stick skillet, whisk together curry paste, garlic and vegetable broth over medium high heat. Cook until liquid has reduced by half, about 3 minutes. Remove from heat and whisk in honey and olive oil until smooth. 
  • Stir in lemons and carrots until they are completely coated and scrape into a single layer on a foil-lined rimmed baking sheet. Roast in the centre of the oven, stirring often, until the carrots are tender and caramelized, about 25 minutes.
  • Meanwhile, in a small bowl, stir together, yogurt with cilantro, mint, olive oil, salt and pepper. 
  • Serve carrots and lemons with yogurt on the side. 

Side Dishes

A recipe from campbells

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