Cumin Roasted Carrots with Spiced Yogurt Sauce

Cumin roasted carrots features savory warm spices, tangy yogurt sauce, and crunchy pistachios. Easy enough for a weeknight (ready in 30 minutes!) and beautiful enough for a holiday table.

If you've never tasted cumin roasted carrots, you are in for a real treat. Because it's so easy, this is a great side dish for weeknights but also beautiful enough for a special meal or holiday table.

The warm spices pair magnificently with the sweet roasted carrots, the spiced yogurt sauce is tangy and creamy with just a hint of heat, and the pistachios provide a nutty crunch.

Jump to:

• ⭐️ Why This Recipe Is The Best
• 🥕 Ingredient Notes
• 📝 Variations & Substitutions
• 🔪 How To Make Cumin Roasted Carrots
• 👩🏼‍🍳 Expert Tips
• 💬 Frequently Asked Questions
• 🥔 Related Recipes
• Cumin Roasted Carrots Recipe

⭐️ Why This Recipe Is The Best

• Sweet roasted carrots paired with warm spices and tangy yogurt
• Creamy and crunchy textures
• Quick and easy side dish that's ready in 30 minutes
• Stunning presentation for a holiday table or special occasion
• Healthy and nutritious vegetarian & gluten-free recipe
• Vegan/plant-based options available

🥕 Ingredient Notes

• Carrots - Buy the freshest carrots you can find. If you want more of a dramatic presentation, buy carrots with the greens attached (can usually be found at a local farmers market). If you have more to use up, try my roasted butternut squash carrot ginger soup or carrot cake cupcakes.
• Maple syrup - Use all-natural maple syrup if possible. If you aren't sure, check the label to make sure that corn syrup hasn't been added as a filler.
• Greek yogurt - Thicker than non-Greek varieties, it typically has more tang as well.
• Cayenne pepper - Gives a nice pop of heat.
• Parsley - Adds fresh herbyness.

📝 Variations & Substitutions

• Honey. Can be used in place of maple syrup.
• Use your favorite nut. Almonds, walnuts, or cashews would all work great.
• Make vegan/dairy-free: Substitute any plant-based yogurt (coconut yogurt, almond milk yogurt, etc.) to make it dairy-free.
• Fresh herbs. Substitute the parsley with your favorite fresh herb (cilantro would be delicious).

🔪 How To Make Cumin Roasted Carrots

Preheat oven to 425 degrees F. Place carrots on a baking sheet.

In a small bowl, combine olive oil, salt, cumin, cinnamon, pepper, and maple syrup. Using a pastry brush or your hands, spread mixture onto carrots. Be sure to cover all of the carrots.

Roast carrots for 25 minutes.

While carrots are roasting, make the yogurt sauce. In a small bowl, whisk together the yogurt, salt, lemon zest, lemon juice, and cayenne. Set aside.

Transfer roasted carrots to a platter and drizzle with yogurt sauce. Top with toasted pistachios and fresh parsley. Serve immediately.

👩🏼‍🍳 Expert Tips

• Storage: Place in an airtight container in the refrigerator for up to 4 days.
• Be sure to cover the entirety of the carrots when you add the olive oil/spice mixture. Turn carrots a few times to ensure every bit of carrot is enrobed in the mixture.
• Depending on the size of your carrots, you may need to adjust the roasting time. If your carrots are extra large, add an additional 5 minutes.
• When making this recipe for guests who don't eat dairy, serve yogurt sauce on the side so your guests can serve themselves.
• I don't recommend freezing leftovers, as the carrots could become mealy.
• Make a double batch of spiced yogurt sauce and add it to roasted vegetables.

💬 Frequently Asked Questions

🥔 Related Recipes

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