Serve colorful roasted carrots over a bed of cool and creamy herbed yogurt for a simple side that’s perfect for any occasion!
If there’s one vegetable you’re always sure to find in my fridge, its carrots. Carrots are a favorite at our house so we always have a bunch on hand for salads, sautés, soups and dips. Carrots are abundant around this time of year, and while we enjoy them year-round, come spring carrots become a real mealtime staple.
At the moment it’s these roasted carrots with yogurt that’s been on regular rotation. Creamy, herbed filled yogurt serves as a bed for a pile of spice roasted carrots in this simple spring side.
These roasted carrots are easy enough to make for a weeknight dinner, but elegant enough for a special occasion like Easter or Mother’s Day. They’re delicious at room temperature, which also makes them a nice addition to a holiday menu since they can be left out for a bit.
Roasting the carrots caramelizes their natural sugars and makes them tender, while a pinch of sumac adds a nice earthy, lemony flavor that balances the sweetness of the carrots. The herb filled yogurt bed offers a fresh and cooling contrast to the roasted carrots. Here’s what you’ll need to make them:
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
For the Roasted Carrots:
- Carrots - Use multicolored carrots if you can find them, but any kind will work.
- Olive Oil – Use your favorite extra virgin olive oil.
- Sumac – A pinch of sumac gives the roasted carrots a unique flavor but you can omit it and use a squeeze of fresh lemon juice instead if you can’t find sumac.
- Seeds – I like to top the carrots with hemp or sesame seeds but you can use your favorite seeds or omit them if you prefer.
For the Herbed Yogurt:
- Yogurt - Use plain whole yogurt (I use goat milk yogurt) or a non-dairy yogurt for a vegan and paleo version.
- Fresh Herbs – You’ll need about a ½ cup chopped fresh herbs such as parsley, mint and dill.
- Garlic – You’ll need some finely minced or grated garlic.
- Olive Oil – Use your favorite extra virgin olive oil.
How to Make Roasted Carrots with Yogurt Sauce:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- The concept is simple. You’ll start by stirring together the yogurt of your choice (dairy or non-dairy for a vegan and/or paleo version) along with a generous fistful of fresh herbs and garlic to make a cool and creamy base for the carrots. (I’ve used mint, parsley and dill but you can use any combination of fresh spring herbs you have on hand.) The sauce can be made ahead of time and kept in the fridge until needed.
- Next you’ll cut your carrots (I like rainbow carrots if you can find them) into bite-sized pieces and toss them with a pinch of sumac, salt, pepper and a drizzle of olive oil. Choose carrots that are similar in size and spread them out evenly on your baking sheet so that they cook evenly.
- Once the carrots are cooled, you simply spread the herbed yogurt evenly on a platter and arrange your roasted carrots on top. A sprinkling of hemp or sesame seeds over the top and you are ready to serve.
It’s a low effort side with serious flavor for your springtime menu.
Variations:
- Omit sumac and substitute lemon juice or lemon zest.
- Use your favorite combination of fresh herbs.
- Use dairy-free yogurt for a vegan or paleo option.
- Omit seeds or use seeds of your choice.
Roasted Carrots with Yogurt Sauce
Serve colorful roasted carrots over a bed of cool and creamy herbed yogurt for a
simple side that’s perfect for any occasion!
Ingredients
For the herbed yogurt:
- 1 cup/227g plain whole yogurt (I use goat milk yogurt) or non-dairy for vegan and paleo version
- ½ cup chopped fresh herbs such as parsley, mint and dill leaves (plus more for garnish)
- ½ a garlic clove, finely minced or grated on a microplane
- ½ Tablespoon/7ml extra virgin olive oil
- ¼ teaspoon fine sea salt
For the sumac roasted carrots:
- 1 ½ lb/680g carrots (multicolored if possible), peeled and sliced
- 1 Tablespoon/15ml extra virgin olive oil
- 1 teaspoon sumac
- ½ teaspoon fine sea salt
- ⅛th teaspoon freshly ground black pepper
- 2 Tablespoons/20g hemp or sesame seeds for topping
Instructions
- In a bowl, whisk together the yogurt, herbs, garlic, olive oil and salt until smooth. Refrigerate until needed or overnight.
- Preheat oven to 400 F.
- Toss carrots with the olive oil, sumac, salt and pepper on a parchment lined baking sheet. Spread carrots out in an even layer and roast for 25-30 minutes until golden and tender. Set aside to cool until just warm to the touch or at room temperature.
- Spoon herbed yogurt mixture evenly on serving platter and top with roasted carrots. Garnish with hemp or sesame seeds and addition chopped herbs if desired and serve.
Notes
Variations:
- Omit sumac and substitute lemon juice or lemon zest.
- Use your favorite combination of fresh herbs.
- Use dairy-free yogurt for a vegan or paleo option.
- Omit seeds or use seeds of your choice.
Storage:
Herbed yogurt can be made ahead of time and refrigerated until needed.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Egg-Free, Nut-Free with Dairy-Free,/Vegan Option
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Nutrition Information:
Yield:
4Serving Size:
4Amount Per Serving: Calories: 187Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 498mgCarbohydrates: 19gFiber: 7gSugar: 6gProtein: 4g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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