“A month ago, a friend mentioned she was searching for a straightforward roasted carrot recipe on your site but couldn't find one,” and that prompted me to add “simple roasted carrot recipe” to my extensive To Cook list, as I sometimes forget to do so myself. To be honest, I never intended to create a basic roasted carrot recipe.
Well, there is a simple version included in this recipe. My philosophy on roasting carrots [pausing briefly to express my gratitude for having a platform to discuss something as specific as a carrot roasting “philosophy” and recognizing that only a few of you might find it amusing] is that they belong in the category of vegetables that benefit from steam-roasting (similar to artichokes) because roasting alone doesn’t guarantee they become tender in the center before they burn. Thus, we start by cooking the carrots in a steamy environment until they’re tender, then roast them uncovered until they achieve a nice brown and crisp texture. You could stop there.
However, I prefer a meal, not just a side dish. To transform this into a main course, we incorporate lentils and yogurt. A bright vinaigrette made with lemon, garlic, cumin, oregano, and olive oil dresses the lentils, and then the roasted carrots are tossed in a touch of this mixture. The lentils are served atop a dollop of plain Greek yogurt on a plate, followed by the carrots, more lentils and dressing over the top, and a generous handful of herbs. You might find yourself enjoying this so much that you forget all about serving sizes. Is it 4? 2? If you decide it’s just for you, I won't judge, only encourage, and I kindly ask that you pass on this kindness when I share with you that any leftovers, if they exist, taste surprisingly good when mixed together and eaten cold directly from the fridge.
I have some exciting news! I'm thrilled to announce the audiobook version of Smitten Kitchen Keepers, titled Smitten Kitchen Keepers: A Kitchen Counter Conversation! It's set to release on November 12th and will be narrated by me. My hope is that it feels as though you’ve pulled up a chair and we’re chatting in the kitchen about techniques, substitutions, and what makes each recipe unique. Bonus: When you purchase the audiobook, you’ll receive a signed holiday card from me along with a bonus recipe! To get your card and recipe, fill out the form with your order number right here. [Only for US Residents, 18+. Offer ends December 13, 2024.]
Podcast alert! A new episode of my podcast with J. Kenji Lopez-Alt, The Recipe with Kenji and Deb, is now available, and it focuses on Baked Ziti. You can listen to it wherever you get your podcasts, and catch up on any previous episodes here. New episodes are released every other Monday. I hope you enjoy listening as much as we enjoy our conversations.
Video
Roasted Carrots with Lentils and Yogurt
Notes:
If you're buying carrots with tops, purchase extra because the greens add considerable weight.
Carrots will vary in thickness, which will influence their cooking times; adjust the steaming time accordingly. Thinner ones may brown more quickly.
I particularly like Trader Joe’s vacuum-packed steamed lentils found in the refrigerated section. They are perfectly cooked and season. I have kept unopened packages in the fridge for, uh, months without issue, but please don’t take my example as a guide for food safety.
My preferred dried lentils are Sabarot French Green Lentils.
Carrots and Assembly:
2 pounds (905 grams) carrots, peeled and trimmed
1 cup (235 ml) water
Olive oil
Kosher salt and freshly ground black pepper
1 1/2 cups cooked or 3/4 cup (135 grams) dried lentils de puy
1/3 cup (or a large handful) finely chopped flat-leaf parsley
1 cup (235 grams) plain Greek yogurt
Dressing:
6 tablespoons (90 ml) olive oil
3 tablespoons (45 ml) lemon juice
1 garlic clove, minced
1/2 teaspoon ground cumin
3/4 teaspoon kosher salt
1/2 teaspoon chili flakes, or to taste
1/2 teaspoon dried oregano
Roast the carrots: Preheat your oven to 450°F (230°C). Place the carrots and water on a sheet pan, covering it tightly with foil. Steam in the oven for 30 minutes or until the carrots are tender enough to pierce with a knife. Carefully remove the foil (watch out for steam burns, which I often forget to heed), drain any excess water, drizzle the carrots with a few tablespoons of olive oil, kosher salt, and freshly ground black pepper, rolling them to ensure they are coated evenly and none are stuck. Return to the oven, uncovered
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