Carrots with Yogurt, Dukkah, and Herbs
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4 to 6
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Course
Side Dish
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Cuisine
American, Middle Eastern
Carrots with Yogurt, Dukkah, and Herbs
Description
Carrots with Yogurt, Dukkah, and Herbs highlight roasted carrots tossed with olive oil, honey, coriander, cumin, salt, and black pepper. Roasting at 425°F until just fork-tender but not mushy develops sweetness and a lightly browned exterior. The whole carrots are then sliced lengthwise and placed over a creamy spread made with Greek yogurt, olive oil, lemon juice, and salt. This tangy yogurt base complements the naturally sweet carrots.
The dish is garnished by sprinkling dukkah, a nut and seed blend with Middle Eastern spices, giving a crunchy texture and savory depth. Fresh herbs such as mint, dill, cilantro, or parsley add brightness and fragrance, balancing the richness and spice. The combination results in a layered dish with sweet, tangy, spicy, and fresh herbal flavors alongside contrasting textures.
This preparation works well as a side dish or light vegetarian option and can be adjusted by substituting honey with maple syrup to make it vegan and swapping the yogurt for tahini sauce for a different serving style. The carrot roast time varies depending on size but aims for tender yet firm.
Ingredients
For the carrots
- 1 bunch carrot about 1 pound
- extra-virgin olive oil for drizzling
- 1 teaspoon honey or maple syrup
- ¼ teaspoon ground coriander
- ¼ teaspoon cumin ground
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
For serving
- ½ cup Greek yogurt whole milk
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice fresh
- Heaping ¼ teaspoon salt sea salt
- 2 to 3 tablespoons dukkah
- fresh herbs mint, dill, cilantro, and/or parsley leaves
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Place the whole carrots on the baking sheet. Toss the carrots with a drizzle of olive oil, the honey, coriander, cumin, and pinches of salt and pepper. Roll the carrots with your hands to coat and arrange them on the sheet with space between the carrots. Roast for 15 to 25 minutes, or until the carrots are fork-tender and lightly browned but not mushy. The timing will depend on the size of your carrots. Remove from the oven and slice in half lengthwise.
- In a small bowl, stir together the yogurt, olive oil, lemon juice, and salt. Spread the yogurt mixture on a platter and arrange the carrots on top. Sprinkle the dukkah over the carrots and top with fresh herbs. Season to taste and serve.
Notes
- Use maple syrup in place of honey to make this recipe vegan friendly.
- Instead of serving over yogurt, substitute with tahini sauce drizzled on top.
- Adjust roasting time based on carrot size, roasting until tender but not mushy.
User Reviews
Overall Rating
5
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