Tri-Color Roasted Carrots

August 21, 2020 • 0 comments

Tri-Color Roasted Carrots
Nothing says Easter like bright colors and carrots! Brighten up your table with these beautiful tai-color roasted carrots.
  • Prep Time:
  • Cook Time:
  • Servings: 4


  • (20-25) small carrots, with the tops trimmed to approx. 1"
  • (3 tablespoons) olive oil, plus more for drizzling
  • (3 tablespoons) Himalayan salt, divided in half
  • (1/4 teaspoon) fresh cracked black pepper
  • (1 teaspoon) caraway seeds
  • (a couple sprigs) dill and mint (for garnish)
  • (1/4 cup) 10% milk fat yogurt
  • (1) lemon, zested and juiced
  • (1/4 cup) sliced almonds, toasted (for garnish)



  1. Preheat the 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 1/4 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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with customization by Grapevine Local Food Marketing