Ingredients

• 1 1/2 lb. small carrots, scrubbed, tops trimmed to about 1/2", halved lengthwise
• 1/2 tsp. crushed red pepper flakes
• 5 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
• 2 1/4 tsp. kosher salt, divided
• 1 lb. ground chicken or ground turkey
• 6 scallions, white and pale-green parts finely chopped
• 1 large egg, beaten to blend
• 2 Tbsp. plain breadcrumbs
• 3 tsp. finely grated lemon zest
• 2 tsp. garam masala
• 1 cup plain Greek-style yogurt, preferably full-fat
• 2 Tbsp. fresh lemon juice, plus more for serving
• 2 cups baby arugula or watercress
• Flaky sea salt

Instructions

1. Arrange racks in upper and lower thirds of oven; preheat to 425°F. Toss carrots, red pepper flakes, 2 Tbsp. oil, and 1/2 tsp. kosher salt on a rimmed baking sheet. Roast on lower rack, tossing once halfway through, until carrots are nicely browned and fork-tender, 20–25 minutes.
2. Meanwhile, mix ground chicken, scallions, egg, breadcrumbs, lemon zest, garam masala, 2 Tbsp. oil, and 1 1/2 tsp. kosher salt in a large bowl until just combined.
3. Rub another rimmed baking sheet with 1 Tbsp. oil. Using your hands, scatter chicken mixture in small mounds (about 2") on baking sheet. Roast on upper rack, turning pieces once halfway through with a spatula, until browned, crispy-edged, and cooked through, 15–20 minutes.
4. Meanwhile, whisk yogurt, 2 Tbsp. lemon juice, and remaining 1/4 tsp. kosher salt in a small bowl. Spoon sauce over a platter or divide among plates, swooshing with the back of a spoon.
5. Transfer carrots to baking sheet with meatballs and toss to combine. Arrange over yogurt sauce, then top with arugula. Drizzle with oil and lemon juice; season with sea salt.