Roasted Carrots and Cauliflower with Spicy Yogurt Sauce

The combination of Roasted Carrots and Cauliflower is excellent. In this recipe, seasoned with chili peppers and maple syrup, the caramelized vegetables sit on a spicy yogurt sauce that brings every bite to another level. Easy to make, with a handful of variations, this is a fantastic vegetarian side dish or main course.

The roasted carrots and cauliflower in this recipe are not only beautifully caramelized, they're also deeply flavored with chili crunch and maple syrup -- the perfect balance of sweet and spicy.

With a generous portion of yogurt sauce beneath the vegetables, and a crisp green onion garnish, this is a gorgeous vegetarian entrée.

The Key Ingredients

• carrots - Look for firm, plump carrots, preferably without little roots on the bottom.
• cauliflower - Choose heads of cauliflower with florets that are packed together tightly.
• chili crisp - Chili crisp is a spicy and crunchy condiment. Though there are dozens of versions, it's typically made with fried chili peppers infused in oil, often with other ingredients like garlic, onions and sesame seeds. This is the one I love and use with roasted carrots and cauliflower. Feel free to use your favorite. I also really like the Trader Joe's brand Chili Crunch. Substitutions: Chili paste, like Sambal Oelek or Gochujang, are good substitutes for chili crisp. I would use these to taste because they might hotter.
• ground cinnamon - The cinnamon adds a hint of spicy with an earthy flavor. Substitutions: In this recipe, the cinnamon can be substituted with cloves or Five Spice powder.
• maple syrup - This adds a subtle sweetness. Substitute: The syrup can be substituted with honey. If the honey is on the thick side, warm it before adding it so it drizzles evenly.
• plain Greek yogurt - Preferably whole fat, but 2% is okay, too. The yogurt doesn't have to be Greek, but I like how thick and creamy it is. Substitute: While I prefer the extra tangy flavor the yogurt adds, sour cream will work, too.
• lemon zest and lemon juice - I always use Meyer lemons over regular lemons when given the option. Meyer lemons are a touch less tart and a touch sweeter. And with a thinner skin and fewer seeds, they are incredibly juicy. Substitute: I've also made this with orange zest and juice, which is delicious, just a bit less tart and sweeter.
• Kosher salt - If you use table salt, use half the amount.
• black pepper - Preferably freshly ground.
• green onions (scallions) - For garnish.

Variations

• Vegan version. For a vegan version of this recipe, use plain hummus instead of yogurt. If you do this, use a touch less syrup and season to taste with the salt.
• Instead of roasted carrots and cauliflower, try playing around with other vegetables. The spicy yogurt sauce is also delicious with roasted broccoli, brussels sprouts, butternut squash, sweet potatoes, green beans or asparagus. (Cooking times will vary for different vegetables.)

How to Make it

- Preheat the oven to 425°F, adjust a rack to the center of the oven, and line an extra large sheet pan (approx. 20 x 14-inch) with parchment paper. (If you don't have an extra large sheet pan, use two standard half sheet pans (approx. 17 x 12-inch).

- Peel the carrots and cut them into sticks that are approx. 3 x ½-inch. Wash and dry the cauliflower, peel the leaves off, cut out the root, and roughly chop it into large pieces.

Recipe Tips: Carrot sizes will always vary. For large carrots (which I recommend, to get the approximate size we want, once peeled, they should be cut into thirds horizontally, and fourths vertically. The bottoms are skinnier, and can often be cut in half lengthwise, or left as one piece. And if you're super pressed for time, you can buy bagged, pre-cut cauliflower. (I do not recommend using bagged baby cut and peeled carrots.)

- In a very large bowl, mix the chili crunch with the olive oil, salt, pepper and cinnamon. Add the carrots and cauliflower and toss them with the oil mixture until everything is well coated.

- Pour the well-coated carrots and cauliflower onto the parchment-lined sheet pan and spread them out into a single layer.

- Place the pan in the preheated 425°F oven and roast for 20 minutes. Remove the pan from the oven and drizzle the vegetables evenly with the maple syrup.

- Use a flat-bottomed spatula to mix/flip them, and return the pan to the oven for another 20 minutes. Both the carrots and cauliflower should be slightly golden and very tender when they're done.

- While the carrots are roasting, in a small bowl, use a whisk to blend the yogurt with the chili crunch, lemon zest, lemon juice, maple syrup, salt and pepper. Spread the mixture on the bottom of a large serving plate and set aside.

- When the vegetables come out of the oven, top the yogurt sauce with them and garnish with the chopped green onions. Serve! (If you'd prefer, the sauce can be served on the side.)

Serving Suggestions

• Much like my Charred Broccoli with Romesco and Garbanzos, Roasted Carrots and Cauliflower with the Spicy Yogurt Sauce is an excellent, hearty and satisfying vegetarian entrée. An accompaniment isn't a must. However, a rustic bread on the side is a great idea. (It's perfect for scooping up any extra yogurt sauce in the plate.)
• To make it even heartier, serve it with plain rice.
• Served as a side dish, it goes well with an array of salads, Slow Cooked Red Onions, Spinach and Ricotta Rolls, and Red Quinoa Burgers.

Other Must-Try Carrot and Cauliflower Recipes

• Apricot Glazed Carrots
• Crispy Smashed Cauliflower
• Creamy Basil Cauliflower Soup
• Citrus Whole Roasted Cauliflower
• Cardamom Roasted Baby Carrots

Can you make it ahead?

• The spicy yogurt sauce can be made up to two days ahead, stored in an airtight container in the refrigerator. Bring it to room temperature before assembling the dish.
• Though I like the vegetables best right out of the oven, they're still very good made a day ahead and reheated before serving. Store them in an airtight container once they've cooled completely, and heat them in a single layer on a sheet pan, in a preheated 375°F oven until hot, about 15 minutes.

I hope you love this vegetarian roasted carrot and cauliflower dish as much as my family and I do!

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