Turmeric-spiced cashews and yogurt dipping sauce are the perfect orange complements to tender, sweet roasted carrots.
Roasted Carrots with Turmeric-Spiced Cashews & Yogurt Sauce
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Ingredients
FOR THE SPICED CASHEWS
- 2 tablespoons egg white
- ¾ teaspoon ground turmeric or curry powder
- Pinch of sea salt
- ½ cup cashews, chopped
FOR THE ROASTED CARROTS
- 1 pound carrots, trimmed and peeled
- 2 tablespoons olive oil
- ½ teaspoon turmeric
- ¼ teaspoon cinnamon
FOR THE YOGURT SAUCE
- ¼ cup whole-milk yogurt
- 1 tablespoon honey
- ½ teaspoon turmeric
- 1¼ teaspoon chipotle powder
- Pinch of salt
Instructions
- Spiced cashews: Heat oven to 375°. Whisk egg white with turmeric or curry powder and salt until foamy. Mix in cashews. Spread evenly on a parchment-lined baking sheet, and roast for 5–7 minutes or until golden.
- Increase oven temperature to 400°. Line a rimmed baking sheet with foil.
- If the carrots are thick, slice them in half lengthwise; if not, leave whole. Keep small carrots whole or slice carrots diagonally into about 2-inch pieces.
- Place carrots onto prepared baking sheet, and toss with olive oil, salt, turmeric and cinnamon. Spread into one even layer. Bake for 18–20 minutes, until browned and tender.
- Stir together yogurt, honey, turmeric, chipotle powder and salt. Serve sauce in a small dish for dipping. Sprinkle spiced cashews over carrots.
