roasted cumin carrots with cardamom yogurt sauce

Carrots should never be resigned to their frequented role of “just another boring side dish”, but heaven forbid they be fussy and demanding. Let’s be honest, no one wants to spend hours working on a carrot dish unless it is a carrot cake, in which case, bring it on (with cream cheese frosting please and thank you).




So I set out to develop a carrot dish simple enough that your ten-year old could make it, but also delicious enough that your ten-year old would actually eat it. If you use rainbow or heirloom carrots (and I recommend you do), they make for a beautiful presentation (and a pretty dish is often half the battle). The dusting of cumin and salt is a delicious complement to the sweetness of the carrots, yet is subtle enough to not overwhelm. It’s fabulous and EASY, and there is a good chance this recipe will fit with your January diet plan. Give it a try since it’s now 2018- HAPPY NEW YEAR!




serves 4 as a side dish

roasted carrots:
10 medium/large rainbow carrots, tops cut off and cut in half lengthwise
olive oil
kosher salt, to taste
ground cumin (enough for a heavy dusting)

cardamom yogurt sauce:
1/8 teaspoon ground cardamom
2 tablespoons fresh lemon juice
salt and freshly ground black pepper to taste
1/4 cup full fat greek yogurt

1-2 tablespoons toasted sesame seeds
a few sprigs of Italian parsley

Preheat oven to 400 degrees F.

Arrange carrots in a roasting dish. Drizzle with olive oil and generously dust the carrots with salt and cumin. Bake for 20 minutes, until carrots are tender when speared with a fork. While the carrots are cooking, whisk together your yogurt sauce ingredients.

After roasting, drizzle the carrots with the cardamom yogurt sauce and garnish with sesame seeds and parsley.

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