If you’ve never tasted roasted carrots, you are in for a real treat. I remember the first time I roasted carrots. I was in my 20’s and still learning what I liked to eat and how to cook healthy dishes. I made a roasted carrot dish and couldn’t believe how good it was. I created this recipe of cumin roasted carrots with yogurt sauce recipe with that dish in mind.
Because it’s so easy (ready in 30 minutes!), 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 yogurt sauce is tangy and creamy with just a hint of heat, and the pistachios provide a nutty crunch.
- Carrots – Buy the freshest carrots you can find. I bought mine at my local farmer’s market (support local farmers!).
- Olive oil – Don’t skimp on the olive oil in this recipe. It provides fat, which brings out the flavor of the other ingredients. Any store-bought olive oil will do for this dish.
- Cumin – One of my favorite spices. It provides a delicious warmth and incredible flavor.
- Cinnamon – One of my other favorite spices! Cumin and cinnamon complement each other very nicely.
- 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.
- Pistachios – Not only are pistachios beautiful, but they also add a mild nutty crunch to any recipe.
- Greek yogurt – Thicker than non-Greek varieties, it typically has more tang as well.
- Lemon zest – Provides brightness to any recipe.
- Lemon juice – Adds fresh acidity and delicious lemon flavor.
- Cayenne pepper – A little bit goes a long way! Adding cayenne to this dish complements the other flavors splendidly.
- Parsley – Adding fresh herbs to recipes adds so much flavor!
- Can I add more maple syrup if I want my carrots to taste sweeter? Yes, you can add more maple syrup to your roasted carrots, but I wouldn’t recommend adding more than a total of 3 tbsp. (instead of 1 tbsp). Also, I would add the additional maple syrup AFTER the carrots are done roasting because the sugar content will be high and the potential for burning increases.
- Can I substitute a different nut for the pistachios? Absolutely! Feel free to use your favorite nut. Walnuts pair really nicely with carrots as well.
- I have a plant-based lifestyle. Can I use non-dairy yogurt? For sure! When it comes to cooking, you can almost always substitute non-dairy yogurt for dairy yogurt. There are so many brands available today, and they should be accessible at most markets.
- Can I use a different herb if I don’t like parsley? Yes, cilantro would be delicious in this recipe, as would thyme.
Expert Tips for Roasted Carrots
- 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.
- Leftovers can be reheated in the microwave. I don’t recommend freezing leftovers, as the carrots could become mealy.
Enjoy your week, and feel free to drop me a line in the comments – I would love to hear if you try this recipe! Or tag me on Instagram @maryannehoekstra to let me know how it turned out! Also, if you are enjoying my blog, please consider recommending it to your friends. They can subscribe here.
More Side Dishes
Cumin Roasted Carrots with Yogurt Sauce
- 2 bunches carrots, peeled
- 2 tbsp olive oil
- 1/2 tsp salt
- 3/4 tsp cumin
- 1/2 tsp cinnamon
- 1/4 tsp black pepper
- 1 tbsp maple syrup
- 1/4 cup toasted pistachios, roughly chopped (for garnish)
For Yogurt Sauce:
- 1/4 cup Greek yogurt
- 1/2 tsp salt
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 1/8 tsp. cayenne pepper
- 2 tbsp fresh parsley, finely chopped (for garnish)
- 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. Place leftovers in an airtight container and store in the refrigerator for up to 4 days.