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Carrots with Yogurt, Dukkah, and Herbs
5 from 12 votes

Carrots with Yogurt, Dukkah, and Herbs

Roasted whole carrots are glazed with olive oil, honey, ground coriander, and cumin until tender but slightly firm, then sliced and served atop a lemony Greek yogurt spread. The dish is finished with crunchy dukkah spice mix and fresh herbs like mint, dill, cilantro, or parsley for bright herbal notes and texture contrast.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 4 to 6
Course: Side Dish
Cuisine: American, Middle Eastern

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
  • black pepper sea salt; freshly ground black pepper
  • salt 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

    Cup of Yum
  1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
  2. 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.
  3. 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.