This recipe comes from the January edition of Bon Appetit magazine and I’ve already made it twice. That is because the first time, I made it for a party and was too busy to stop and photograph the dish.  I made many more for the party, but was able to taste one before they were gone… in a hurry. People loved them. I love them. In the magazine there is one more ingredient they put into the sauce, but I removed it, deciding it was better without that particular spice. The carrots are a little spicy and the yogurt sauce cools it down, a delightful combination. Enjoy!

2 Tbsp. vadouvan

2 garlic cloves, finely grated, divided

1/2 cup plain whole-milk Greek yogurt, divided

3 Tbsp. olive oil

Kosher salt, freshly ground pepper

1 Lb. small carrots, tops trimmed, scrubbed

2 Tbsp. fresh lemon juice.

Preheat oven to 425 degrees. Mix vadouvan, half of garlic, 1/4 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.

Whisk lemon juice, remaining garlic, and remaining 1/4 cup yogurt in a small bowl; season with salt and pepper.

Place carrots (along with crunchy bits on baking sheet) on a platter. Drizzle with yogurt mixture and serve.