Sides · From Adam's kitchen

Not Your Grandma's Carrots

Name: Not Your Grandma's Carrots
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Ingredients: 6-7 carrots, trimmed and washed; 3-4 tbsp vegetable oil; ¼ cup pine nuts; ¼ cup macadamia nuts; 2 tbsp sesame seeds; 2 tsp kosher salt; 1 tsp black pepper; ¾ cup Greek yogurt; Juice of 1 lemon; 2 tsp Aleppo pepper flakes (or red pepper flakes); 1 tsp smoked paprika; ¼ cup fresh parsley, chopped

Charred, smoky carrots on a lemony yogurt sauce with a crunchy toasted nut topping. It is the side dish that steals the show.

Vegetarian
Gluten-free
Side dish

Serves: 2
Skill: Easy
Prep: 15 min
Cook: 15 min
Total: 30 min

Roasted carrots with fresh herbs over a creamy sauce on a white plate

Close view of browned carrots and chopped herbs on creamy sauce

Method

Prep the oven
Move the oven rack 2-3 inches below the broiler and set the broiler to high.
Cut the carrots (5 min)
Cut the carrots on the diagonal into 2-3-inch pieces.
WhyDiagonal cuts give more flat surface to brown.
Sear (5 min)
Heat the oil in the oven-safe pan over medium-high heat. Cook the carrots 5 minutes, stirring often.
Broil (10 min)
Move the whole pan under the broiler for 10 minutes. Safety: the pan handle will be extremely hot. Use an oven mitt, and leave a towel draped over the handle as a reminder.
Ready whenThe carrots are charred in spots and a fork slides in with a little resistance.
Make the nut topping (5 min)
While the carrots broil, toast the pine nuts, macadamias, and sesame seeds in a dry pan over medium heat for 5 minutes, stirring often. Pulse in a food processor with the salt and pepper until coarse and even.
Ready whenThe nuts are golden and fragrant. Pine nuts burn quickly, so watch them closely.
Make the sauce (2 min)
Stir the lemon juice, yogurt, Aleppo pepper, and smoked paprika together.
Plate (2 min)
Spread the yogurt sauce on a plate, pile the carrots on top, sprinkle with the nut topping, and finish with parsley.

Make it cheffy

Sauce on the bottom

How

Spread the sauce on the plate first with the back of a spoon, making a swoosh, then put the carrots on top.

Why

Every bite picks up sauce, the carrots stay crisp instead of getting buried, and it looks restaurant-level.

Swaps

Macadamia nuts → almonds or pistachios.
Aleppo pepper → a pinch of red pepper flakes plus extra paprika.

Make ahead & storage

Make ahead

Make the sauce and nut topping ahead.

Storage

Store the carrots, sauce, and topping separately in the fridge. Reheat the carrots at 400°F for 5-8 minutes.

Macros per serving

Estimate

Calories: about 610
Protein: about 15 g
Carbs: about 29 g
Fat: about 52 g

Per serving, based on 2 servings. Uses plain 2% Greek yogurt. Most of the fat comes from the nuts and cooking oil.

Back to the recipe box

Not Your Grandma's Carrots

Method

Prep the oven

Cut the carrots (5 min)

Sear (5 min)

Broil (10 min)

Make the nut topping (5 min)

Make the sauce (2 min)

Plate (2 min)