Serve colorful roasted carrots over a bed of creamy, herbed yogurt for a simple, elegant side dish that’s perfect for any occasion!
If there’s one vegetable that’s always in my fridge, its carrots. They're a household favorite, and we always have a bunch on hand for salads, sautés, soups, and dips. Carrots are abundant this time of year, and while we enjoy them year-round, come spring, they truly become a mealtime staple.
Right now, it’s these roasted carrots with herbed yogurt that have been on regular rotation. Creamy, herb-filled yogurt serves as a base for a pile of spice-roasted carrots in this easy yet flavorful spring side.
Roasted Carrots with Yogurt Sauce:
These roasted carrots are simple enough for a weeknight dinner, but elegant enough to serve at special occasions like Easter or Mother’s Day. They’re also delicious at room temperature, making them a great addition to a holiday menu where dishes can be left out for a bit.
Roasting the carrots caramelizes their natural sugars, making them tender and sweet. A pinch of sumac adds an earthy, lemony note that balances the sweetness, while the herb-filled yogurt provides a cool, creamy contrast to the spiced carrots. Here’s what you’ll need:
Ingredient Notes:
(For the full list of ingredients and step-by-step instructions, check the recipe card at the bottom.)
For the Roasted Carrots:
- Carrots – Use multicolored carrots if you can find them, but any variety will work.
- Olive Oil – Extra virgin olive oil is my go-to.
- Sumac – A pinch of sumac adds a unique flavor, but you can skip it and use a squeeze of fresh lemon juice if you don’t have sumac.
- Seeds – I love topping the carrots with hemp or sesame seeds, but feel free to use any seeds you prefer or omit them altogether.
For the Herbed Yogurt:
- Yogurt – Use plain whole yogurt (goat milk yogurt is my favorite) or a non-dairy yogurt for a vegan and paleo version.
- Fresh Herbs – About ½ cup of fresh herbs such as parsley, mint, and dill work beautifully.
- Garlic – A bit of finely minced or grated garlic adds depth to the yogurt.
- Olive Oil – Again, extra virgin olive oil works best here.
How to Make Roasted Carrots with Yogurt Sauce:
The process is simple, and the result is a side dish bursting with flavor.
- Make the Herbed Yogurt: Start by mixing your yogurt (dairy or non-dairy) with the chopped fresh herbs and garlic. I’ve used mint, parsley, and dill, but you can use any combination of fresh spring herbs you have on hand. This sauce can be made ahead of time and stored in the fridge until you're ready to serve.
- Prepare the Carrots: Slice the carrots into bite-sized pieces and toss them with sumac, salt, pepper, and a drizzle of olive oil. If you’re using rainbow carrots, their colors will make the dish even more vibrant! Arrange the carrots evenly on a baking sheet to ensure they cook evenly.
- Roast the Carrots: Roast the carrots until they’re tender and caramelized. Once they’ve cooled slightly, you’re ready to assemble.
- Assemble the Dish: Spread the herbed yogurt on a platter and top with the roasted carrots. Finish with a sprinkle of hemp or sesame seeds, and your side dish is ready to serve.
It’s a low-effort side dish with serious flavor that’ll add a burst of freshness to your spring menu.
Variations:
- Omit the sumac and substitute lemon juice or lemon zest for a citrusy twist.
- Use your favorite combination of fresh herbs for the yogurt.
- For a vegan or paleo option, use dairy-free yogurt.
- Skip the seeds or use the seeds of your choice for a crunchy topping.
With its perfect balance of savory roasted carrots and creamy herbed yogurt, this dish is sure to become a go-to side for your spring meals and beyond.
More Carrot Sides:
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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