Go Back
–+ servings
Print

Roasted Carrots with Turmeric-Spiced Cashews & Yogurt Sauce

Servings 4 people
Calories 230kcal

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.

Nutrition

Calories: 230kcal | Carbohydrates: 22g | Protein: 5g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 1mg | Sodium: 452mg | Fiber: 4g | Sugar: 11g