Carrots with Yogurt, Dukkah, and Herbs is a vibrant dish that balances earthy sweetness with creamy tang and nutty crunch. Roasted carrots caramelize to perfection in just 25 minutes, while a dollop of cool yogurt and a sprinkle of aromatic dukkah create a symphony of textures. Fresh herbs add a bright, fragrant finish, making every bite a delightful contrast of flavors.
This recipe is a breeze to prepare, taking only 10 minutes of hands-on time for a dish that feels both wholesome and indulgent. The combination of warm, tender carrots and the cool, creamy yogurt base is irresistibly comforting, while the dukkah adds a satisfying crunch. It’s a simple yet elegant way to elevate everyday vegetables into something truly special.
Ingredients for Carrots with Yogurt, Dukkah, and Herbs
- For the carrots:
- 1 bunch carrots, about 1 pound (scrubbed clean, tops trimmed)
- Extra-virgin olive oil, for drizzling
- 1 teaspoon honey or maple syrup (adjust to taste)
- ¼ teaspoon ground coriander
- ¼ teaspoon ground cumin
- Sea salt and freshly ground black pepper, to taste
- For serving:
- ½ cup whole milk Greek yogurt (substitute with plain yogurt if preferred)
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice (adjust to taste)
- Heaping ¼ teaspoon sea salt
- 2 to 3 tablespoons Dukkah (store-bought or homemade)
- Fresh herbs: mint, dill, cilantro, and/or parsley leaves (use a mix or your favorite)
Step-by-Step Instructions
- Preheat the oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare the carrots: Place the whole carrots on the baking sheet. Drizzle with olive oil, then add the honey, coriander, cumin, and pinches of salt and pepper. Use your hands to roll the carrots until evenly coated. Arrange them with space between each carrot.
- Roast the carrots: Roast for 15 to 25 minutes, or until the carrots are fork-tender and lightly browned but not mushy. (Cooking time will vary depending on the size of the carrots.) Remove from the oven and slice each carrot in half lengthwise.
- Prepare the yogurt sauce: In a small bowl, combine the Greek yogurt, olive oil, lemon juice, and salt. Stir until smooth and well mixed.
- Assemble the dish: Spread the yogurt mixture on a serving platter. Arrange the roasted carrots on top. Sprinkle generously with Dukkah and finish with a handful of fresh herbs.
- Serve: Season with additional salt and pepper if needed, and enjoy immediately!
Creative Toppings and Sauces to Elevate Your Dish
While the dukkah and yogurt base are delicious, feel free to experiment with other toppings! Try a drizzle of tahini sauce or a sprinkle of crumbled feta for extra richness. For a tangy twist, swap the yogurt for labneh or add a dollop of harissa for a spicy kick.
Perfect Pairings: What to Serve with Your Carrots
These roasted carrots make a fantastic side dish for grilled chicken, roasted lamb, or falafel. For a light meal, pair them with a quinoa salad or flatbread. They also shine as part of a mezze platter alongside hummus, olives, and pita.
Time-Saving Tips for Busy Cooks
To save time, prep your carrots the night before by washing, peeling, and storing them in an airtight container. You can also make the yogurt sauce ahead and keep it refrigerated for up to 2 days. If you’re short on time, skip slicing the carrots and serve them whole for a rustic presentation.
Storage and Reheating Made Simple
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the carrots in a 350°F oven for 5-10 minutes or warm them in a skillet over medium heat. Keep the yogurt sauce separate and add it fresh when serving for the best texture.
Recipe Variations to Try
Swap the carrots for parsnips or rainbow carrots for a colorful twist. If you’re out of dukkah, use a mix of toasted nuts and seeds like pistachios, sesame seeds, and cumin seeds. For a vegan version, replace the yogurt with a plant-based alternative and use maple syrup instead of honey.
Carrots with Yogurt, Dukkah, and Herbs
Ingredients
For the carrots
- 1 bunch carrots, about 1 pound
- Extra-virgin olive oil, for drizzling
- 1 teaspoon honey or maple syrup
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- Sea salt and freshly ground black pepper
For serving
- 1/2 cup whole milk Greek yogurt
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon sea salt heaping
- 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.