Sesame roasted carrots with tamarind goat’s-milk yogurt recipe

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  • Yield: 4 Servings


  • 1 cup goat’s-milk yogurt (or good-quality plain whole-milk yogurt)
  • 1½ tablespoons Pok Pok tamarind drinking vinegar, or 1½ teaspoons tamarind paste plus 1 tablespoon Champagne vinegar
  • 1 tablespoon (packed) light brown sugar
  • ½ teaspoon plus ⅛ teaspoon kosher salt
  • 16 thin carrots (about 1¼ pounds), trimmed and scrubbed, a few fronds reserved in cold water for garnish
  • 1 tablespoon toasted sesame oil
  • ¼ teaspoon freshly ground black pepper
How to Make It
    Make the Yogurt
  1. Pour the yogurt through a coffee filter into a large bowl, refrigerate, and allow the excess liquid to drain for at least 6 hours or up to 10 hours. Transfer the strained yogurt to a bowl and stir in the vinegar, sugar, and ⅛ teaspoon of the salt; refrigerate until ready to use.
  2. Roast the Carrots
  3. Preheat the oven to 425°F; set a wire rack atop a rimmed baking sheet and set aside. Pierce each carrot a few times with the tip of a paring knife. In a bowl, toss the carrots with the oil, the remaining ½ teaspoon salt, and the pepper. Place the carrots on the wire rack. Roast the carrots until tender and caramelized, 35 to 40 minutes.
  4. To Serve
  5. Make a bed of the yogurt and nestle the carrots on top. Garnish with the reserved carrot fronds.

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