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Tandoori Roasted Carrots

1 1/2 lb. (750 g) rainbow carrots (about 2 bunches), peeled and halved lengthwise, 1 inch (2.5 cm) of the stems left intact
1/4 cup (2 fl. oz./60 ml) olive oil
1 Tbs. The Chutney Life Tandoori Rub, plus more as needed
Kosher salt
1 cup (8 oz./250 g) plain Greek yogurt
3/4 cup (6 fl. oz./180 ml) heavy cream
2 tsp. fresh lemon juice
1/4 tsp. kosher salt
The Chutney Life Cilantro Chutney
The Chutney Life Tamarind Date Chutney
Fresh cilantro leaves, for garnish
Instructions
Position a rack in the lower third of an oven. Place a baking sheet on the rack and preheat the oven to 425°F (220°C).
In a bowl, combine the carrots, olive oil and the tandoori rub, starting with 1 Tbs. and adding more if desired for a bolder flavor. Season with salt.
Carefully remove the preheated baking sheet from the oven and spread the carrots on the baking sheet. Roast until the carrots are tender and slightly charred on the outside, 20 to 30 minutes, depending on the size of the carrots. 
While the carrots are roasting, make the whipped yogurt. In the bowl of a stand mixer or using a bowl and a handheld mixer, beat together the yogurt, cream, lemon juice and salt on low speed until combined. Increase the speed to high and beat until the mixture is light and fluffy, about 4 minutes. 
To serve, spread the whipped yogurt on a serving platter. Top the yogurt with a few spoonfuls of the cilantro and tamarind chutneys. Arrange the carrots on top and sprinkle with a few pinches of the tandoori rub. Garnish with cilantro leaves and serve immediately. Serves 4 to 6.
Williams Sonoma Test Kitchen
Ingredients
1 1/2 lb. (750 g) rainbow carrots (about 2 bunches), peeled and halved lengthwise, 1 inch (2.5 cm) of the stems left intact
1/4 cup (2 fl. oz./60 ml) olive oil
1 Tbs. The Chutney Life Tandoori Rub, plus more as needed
Kosher salt
1 cup (8 oz./250 g) plain Greek yogurt
3/4 cup (6 fl. oz./180 ml) heavy cream
2 tsp. fresh lemon juice
1/4 tsp. kosher salt
The Chutney Life Cilantro Chutney
The Chutney Life Tamarind Date Chutney
Fresh cilantro leaves, for garnish