Cumin Roasted Carrots Recipe

5 from 8 votes

Cumin Roasted Carrots Recipe

Cumin roasted carrots is an incredible side dish featuring savory warm spices that complement the natural sweetness of carrots. The creamy yogurt sauce lends beautiful tanginess, and the pistachios add delicious crunch. Perfect for a weeknight or holiday!

Prep Time10

Cook Time25

Total Time35

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 192kcal

Author: MaryAnne

Ingredients

For Carrots:

2 bunches carrots, peeled
2 Tablespoons olive oil
½ teaspoon salt
¾ teaspoon ground cumin
½ teaspoon ground cinnamon
¼ teaspoon black pepper
1 Tablespoon maple syrup
¼ cup toasted pistachios, roughly chopped (for garnish)

For Yogurt Sauce:

¼ cup Greek yogurt
½ teaspoon salt
1 Tablespoon lemon zest
1 Tablespoon lemon juice
⅛ teaspoon cayenne pepper
2 Tablespoons fresh parsley, finely chopped (for garnish)

Instructions

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.

Notes

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.

Nutrition