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Roasted Carrots with Parsley Yogurt

Parsley-and-mint-pureed yogurt offers a creamy counterpoint to roasted carrots. To make a light side that's packed with flavor, finish with a crumble of briny feta.

  • Prep:
  • Total Time:
  • Servings: 6

Photography: Christopher Testani

Source: Martha Stewart Living, April 2016


  • 1 1/2 pounds thin carrots, peeled, halved lengthwise if large
  • 5 tablespoons extra-virgin olive oil, plus more for serving
  • Coarse salt
  • 1/3 cup coarsely chopped fresh flat-leaf parsley, plus whole leaves for serving (optional)
  • 2 tablespoons coarsely chopped fresh mint, plus whole small leaves for serving (optional)
  • 2 teaspoons fresh lemon juice
  • 3/4 cup plain Greek yogurt
  • 1/3 cup crumbled feta


  1. Preheat oven to 450 degrees. On a rimmed baking sheet, toss carrots with 2 tablespoons oil; season with salt. Roast, stirring once, until tender and beginning to brown, 20 to 25 minutes; let cool completely.

  2. Process remaining 3 tablespoons oil, parsley, mint, lemon juice, and 1/2 teaspoon salt to a fine paste in a food processor. Add yogurt and puree. Spread yogurt sauce on a platter; top with carrots. Sprinkle with feta and drizzle with oil. Sprinkle with whole herbs; serve.

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