In August, we moved into a new apartment with big and bright windows. With that, I became enamored with the idea of indoor plants for our windowsills. One day at the supermarket, I decided to pick up some mint because, well, mojitos. But instead of buying picked mint, I bought the whole darn plant. And oh boy, did it grow!! My little mint plant flourished so well on my windowsill that it almost outgrew its pot.
So what to do with my abundance of mint? In the middle of winter, one doesn’t always want mojitos, but one does want to keep her mint plant under control. Instead, I tried my hand at a mint yogurt sauce to pair with some yummy roasted carrots.
Let me tell you that it was divine and pretty, to boot. This can make a great side dish for entertaining, but it’s also easy enough for any night of the week. It’s just the right mix of sweet and savory, and it looks as good as it tastes. With just a few simple ingredients, these Roasted Carrots with Yogurt Mint Sauce will become a weekly staple in your home.
Roasted Carrots with Yogurt Mint Sauce
- 10 carrots washed
- 2 tablespoon vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Mint Yogurt Sauce
- 1 scallion washed, with whites removed
- 1/2 cup fresh mint leaves
- 1/8 teaspoon red pepper flakes
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/2 tablespoon honey
- 1/2 cup plain Greek yogurt
Preheat oven to 400 degrees F.
Toss the carrots with vegetable oil, salt and pepper and lay flat on a baking sheet. Bake for 15 minutes and then turn the carrots. Bake for an additional 15 minutes.
Meanwhile, add the scallion, mint leaves, red pepper flakes, olive oil, lemon juice, salt, honey and Greek yogurt to a food processor. Process until smooth.
When the carrots are cooked, top with mint yogurt sauce and serve.