Roasted Carrots with Yogurt Sauce
Golden, tender roasted carrots topped with a fresh, herbaceous yogurt sauce and a sprinkle of seeds make a colorful, nutritious, and easy-to-make side dish. Naturally gluten-free, high in fiber, and rich in plant-based protein, this recipe is perfect for everyday dinners, meal prep, or serving at special occasions.
Equipment
- 1 large mixing bowl
- 1 microplane or garlic press
- 1 Baking sheet
- Parchment Paper
- Whisk
- Spoon or spatula
- Serving platter
Ingredients
For the Herbed Yogurt:
- 1 cup 227 g plain whole yogurt (or non-dairy for vegan/paleo)
- ½ cup fresh herbs chopped (parsley, mint, dill, or combination)
- ½ garlic clove finely minced or grated
- ½ Tablespoon 7 ml extra virgin olive oil
- ¼ teaspoon fine sea salt
For the Roasted Carrots:
- 1½ lb 680 g carrots, peeled and sliced (multicolored if possible)
- 1 Tablespoon 15 ml extra virgin olive oil
- 1 teaspoon sumac or substitute lemon zest/juice
- ½ teaspoon fine sea salt
- ⅛ teaspoon freshly ground black pepper
- 2 Tablespoons 20 g hemp or sesame seeds, for topping
Instructions
- Prepare the Herbed Yogurt Base: Start by making the herbed yogurt, which will serve as the creamy foundation for your dish. In a medium-sized mixing bowl, combine 1 cup of plain whole yogurt (or non-dairy alternative for a vegan or paleo option) with ½ cup of finely chopped fresh herbs—parsley, mint, and dill work beautifully together. Add ½ a finely minced or microplane-grated garlic clove for a subtle, aromatic kick. Drizzle in ½ tablespoon of extra virgin olive oil and sprinkle ¼ teaspoon of fine sea salt. Whisk all the ingredients together until the mixture is smooth, creamy, and well-combined. Taste and adjust seasoning if needed. Cover and refrigerate until you are ready to serve, or allow the flavors to develop overnight for a richer, more herbaceous taste.
- Preheat the Oven for Roasting: Set your oven to 400°F (200°C) and allow it to fully preheat. This ensures that the carrots will roast evenly and develop a beautiful golden color without steaming. Line a baking sheet with parchment paper to prevent sticking and make cleanup effortless. Using parchment also helps the carrots roast evenly while maintaining their natural sweetness.
- Prepare the Carrots for Roasting: Peel 1½ pounds of carrots and slice them into evenly sized pieces, about ½-inch thick, to ensure they cook uniformly. For a visually appealing dish, try to use multicolored carrots if available, which will add a burst of color to your plate. Place the carrots in a large mixing bowl, then drizzle with 1 tablespoon of extra virgin olive oil. Sprinkle 1 teaspoon of sumac, ½ teaspoon of fine sea salt, and ⅛ teaspoon of freshly ground black pepper over the carrots. Gently toss the carrots with your hands or a spatula, making sure each piece is evenly coated with the oil and seasonings.
- Roast the Carrots to Golden Perfection: Spread the seasoned carrots out in a single, even layer on the prepared parchment-lined baking sheet. Ensure they are not crowded; crowded carrots will steam rather than roast. Place the tray in the preheated oven and roast for 25–30 minutes, flipping halfway through if desired. The carrots should become tender when pierced with a fork and lightly caramelized around the edges. Keep an eye on them during the last few minutes to avoid over-browning, as you want a golden, slightly crisp exterior with a soft, sweet interior.
- Cool Carrots to Optimal Serving Temperature: Once roasted, remove the carrots from the oven and allow them to cool slightly. They can be served warm, at room temperature, or chilled, depending on your preference. Cooling slightly ensures that the creamy herbed yogurt won’t separate when you combine them, and the flavors have a chance to meld beautifully.
- Assemble the Yogurt and Carrot Platter: Take a serving platter and evenly spread the herbed yogurt across the base, creating a smooth, creamy layer that will cradle the roasted carrots. Using a spoon or spatula, carefully arrange the roasted carrots on top of the yogurt. Try to layer them attractively, mixing colors if you used multicolored carrots, for an inviting presentation.
- Garnish with Seeds and Herbs: Sprinkle 2 tablespoons of hemp or sesame seeds over the top of the carrots for a satisfying crunch and extra nutrients. For a finishing touch, scatter additional chopped herbs over the platter for color, aroma, and freshness. This final garnish elevates the dish visually and flavor-wise.
- Serve and Enjoy Immediately: Your vibrant roasted carrots with herbed yogurt are now ready to serve! This dish pairs well with grilled proteins, roasted meats, or can be enjoyed as a standalone vegetarian side. Its combination of creamy yogurt, tender roasted carrots, and crunchy seeds offers a delightful texture and flavor contrast that will appeal to both everyday meals and special occasions.
Notes
- Choose fresh, firm carrots, ideally in a variety of colors, to make the dish visually striking and naturally sweet.
- Uniform slicing ensures even roasting and prevents some pieces from overcooking while others remain underdone.
- Sumac adds a tangy, citrusy flavor, but you can substitute lemon zest or juice if unavailable.
- Use a parchment-lined baking sheet for easy cleanup and even caramelization.
- The herbed yogurt can be made a day ahead, which allows the flavors to deepen and meld beautifully.
- For a vegan or paleo variation, swap in a plant-based yogurt; coconut, almond, or soy yogurt work well.
