Can you believe that Thanksgiving is less than a week away? Where did the fall go? Wasn’t it just summer? Now we’re bundled up in sweaters and jackets, pulling out our scarves and gloves. There is the smell of wood smoke in the air and we can see our breath in the evenings. Yep, the holidays must be right around the corner.
It is appropriate then that today is the Food Network’s Fall Fest celebration of our favorite #Thanksgiving side dishes. Anything goes – from stuffing and cranberry sauce, to sweet potatoes and green bean casserole. We can share anything we look forward to each year.
Hmmmmm, what would I make for you this year? I have a ton of great recipes that my family loves, but this time I thought I would take the proverbial Left at Albuquerque (thanks Bugs) and make a whole new dish that would add a new flavor and dimension to our holiday meals. Something to put a little pop on the plates and wake up our taste buds.
One of my friends is enamored with vadouvan spice (French derivative of masala curry) and uses it in many of her dishes. That’s where I would start. Now, which vegetable should I transform? How about carrots? Yep, the perfect foil for any number of flavor profiles. Roasting brings out the sweetness in the carrots and that will add a lot of interest to a savory sauce. Now just to add the other flavor components and I’ve got my dish.
This was a lovely, light side dish with a hint of curry and plenty of flavor. It will be just right to add a little spark to our holiday turkey dinners. And by using Greek yogurt instead of sour cream it has a fraction of the calories it could have had. That lets me eat more gravy and dessert. Yee haw! 🙂
If you are like me and want to change things up a little each year, give this recipe a try. By using Gourmet Garden herbs, if comes together in a snap and is packed with amazing flavor! You can have it made and on the table in under an hour. And with only 30 minutes in the oven, you can pop it in the oven when you pull the turkey out and when it has rested it will be time to pull out the carrots. I love dishes that work into my dinner timing so perfectly!
By the way, the yogurt sauce (before thinning) would make a great dip for a crudite platter. All the vegetables would taste fantastic with it. Thick and creamy yet still low calorie and healthy. The perfect combination!
Make sure you check out all the other recipes too. This group always shares the most amazing dishes that have me drooling. I have no doubt that this week will be no exception. Enjoy!
Have a fabulous holiday season, stay sane and take time to breathe. This quick and easy recipe will help you keep it simple yet taste like you spent hours making it!
Naturally gluten-free. Always check the labels to make sure there are no hidden sources of gluten. If in doubt, contact the manufacturer to be sure.
- Roasted Carrots
- 2 tbsp olive oil, divided
- 2 to 3 tsp Vadouvan seasoning or dried curry powder
- 1/2 cup plain Greek yogurt
- 1/4 tsp Gourmet Garden Lightly Dried Ginger
- 1 tsp Gourmet Garden Garlic Paste
- 2 tsp Gourmet Garden Lightly Dried Cilantro
- 1 tsp freshly grated lemon zest
- 1 tsp freshly squeezed lemon juice
- 1/2 tsp kosher or fine sea salt
- 1/4 to 1/2 tsp freshly grated black pepper
- 2 to 3 tsp water, or as needed
- 2 lb small, slender carrots, trimmed (leave a little of the stems attached), and rinsed clean (about 4 small bunches)
- 1 small onion, peeled and finely chopped
- 1/2 cup golden raisins
- For Serving
- Remaining yogurt sauce, thinned with water
- Gourmet Garden Lightly Dried Cilantro
- Roasted and salted shelled pistachios
- Lemon slices
- Preheat the oven to 400°F. Lightly oil a baking sheet with 1 to 2 tsp of the olive oil.
- In a medium bowl, combine the yogurt, seasonings, remaining olive oil, lemon zest and juice, salt, and pepper. Whisk until smooth. Whisk in enough water to make it about as thick as heavy cream. Taste and adjust the seasonings as needed.
- Place the carrots and onions on the lightly oiled baking sheet and scoop about half the yogurt mixture (1/4 cup) over the top. Set the remaining sauce aside.
- Use your hands to evenly coat the vegetables with the yogurt sauce. Spread them out into a single layer and place in the oven. Thin the remaining sauce until it is pouring consistency.
- Roast the carrots and onions for about 15 minutes then pull out of the oven and sprinkle with the raisins. If there are any exposed parts of the carrots, brush the sauce with a heatproof silicone pastry brush (if needed). Place back in the oven and continue roasting for another 10 to 15 minutes or until carrots are fork tender.
- Remove from the oven and use a spatula to loosen them from the baking sheet. Transfer to a warmed serving platter.
- Drizzle a little of the remaining yogurt mixture over the top and sprinkle with the cilantro and pistachios. Tuck some lemon slices around the edges of the platter and serve while warm. Pass any remaining sauce at the table.
- Yield: 6 to 8 side servings
Create a New Tradition Today!
This recipe is part of Food Network’s weekly FallFest celebration. See the links below for inspiration and great recipes and check out our Pinterest page for even more!
Feed Me Phoebe: 5 Healthy Farmer’s Market Thanksgiving Sides
The Heritage Cook: Roasted Curried Carrots with Raisins and Yogurt Sauce (Gluten-Free)
TasteBook: Celery Root Puree with Pears
Creative Culinary: Old Fashioned Green Bean Casserole from Scratch
In Jennie’s Kitchen: Perfect Mashed Potatoes
Dishin & Dishes: Pumpkin Cheesecake Parfaits
Elephants and the Coconut Trees: Dinner Rolls
The Mom 100: Slightly Spicy Roasted Root Vegetable Soup with Parmesan Croutons
Healthy Eats: The 7 Sides You Need at Thanksgiving (And How to Make Them Healthy)
Taste with the Eyes: Thanksgiving Cranberry Sashimi
FN Dish: Food Network’s Top 5 Must-Make Thanksgiving Side Dishes
Other Gourmet Garden Recipes on The Heritage Cook!
Disclosure: This is a sponsored post. I received compensation and products for recipe development.
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