Adena Farms Tri-Color Roasted Carrots

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Adena Farms Tri-Color Roasted Carrots

Nothing says Easter like bright colors and carrots! Brighten up your table with these beautiful tri-color roasted carrots. 

Prep Time
10 mins

Cook Time
18-20 mins

Total Time
30 mins



For the carrots: 

  • 20-25 small carrots, with tops trimmed to approx. 1”
  • 3 tablespoons olive oil, plus more for drizzling
  • 1 teaspoon Himalayan salt, divided in half
  • ¼ teaspoon fresh cracked black pepper
  • 1 teaspoon caraway seeds
  • Couple sprigs of dill and mint (for garnish)

For the yogurt sauce:

  • ¼ cup 10% M.F. yogurt
  • 1 lemon, zested and juiced
  • ¼ cup sliced almonds, toasted (for garnish)


  1. Preheat oven to 350°. Heat 2 tablespoons of oil in a large ovenproof skillet over medium heat.
  2. Add carrots and cook in batches (start with light colored carrots first to avoid any color transfer) and cook, gently turning, until lightly browned on each side, about 6 to 8 minutes.
  3. Add caraway seeds and ¼ teaspoon of salt and place in the oven to finish roasting until tender, 8 to 10 minutes depending on the size of your carrots.
  4. Whisk together lemon zest, lemon juice, salt, yogurt and remaining 1 tablespoon of oil in a large bowl.
  5. Pile carrots on a medium-sized serving platter. Dollop with yogurt, and top with dill and mint sprigs. Sprinkle with almonds, drizzle with olive oil and serve.


    Rather than peeling the carrots, just give them a good scrub with a clean scrubby. This will help to maintain their bright color.



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