adapted from Bon Appetet January 2015

What’s vadouvan, you ask? It’s just one of our new favorite exotic spice blends, a French-Indian formula that includes onion, shallots, and garlic added to a curry like mix.

SERVINGS: 4

Ingredients

  • 2 tablespoons vadouvan
  • 2 garlic cloves finely grated, divided
  • ½ cup plain whole-milk Greek yogurt, divided
  • 5 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 pound small carrots, tops trimmed, scrubbed
  • ¼ teaspoon ground turmeric
  • 2 tablespoons fresh lemon juice
  • Very coarsely chopped cilantro leaves with tender stems and lemon wedges (for serving)

Instructions

  1. Preheat oven to 425°. Mix vadouvan, half of garlic, ¼ cup yogurt, and 3 Tbsp. oil in a large bowl until smooth; season with salt and pepper. Add carrots and toss to coat. Roast on a rimmed baking sheet in a single layer, turning occasionally, until tender and lightly charred in spots, 25–30 minutes.
  2. Meanwhile, heat turmeric and remain­ing 2 Tbsp. oil in a small skillet over medium-low, swirling skillet, until fragrant, about 2 minutes. Remove from heat.
  3. Whisk lemon juice, remaining garlic, and remaining ¼ cup yogurt in a small bowl; season with salt and pepper.
  4. Place carrots (along with crunchy bits on baking sheet) on a platter. Drizzle with yogurt mixture and turmeric oil and top with cilantro. Serve with lemon wedges.