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Roasted Rainbow Carrots with Lemon-Mint Yogurt

Sweet, caramelized carrots lie atop rich, decadent Greek yogurt scented with lemon, cumin, and sumac.
Ready In 45 minutes
Meal Type Side Dish
Servings 6

Ingredients
  

Roasted Carrots

  • 2 pounds (a little less than 1 kilo) fresh rainbow carrots, cut in half lengthwise if small and in quarters if large
  • ¼ cup (60mL) olive oil
  • ½ teaspoon cumin seeds, lightly toasted in a dry pan
  • ¼ teaspoon kosher salt
  • Several sprigs fresh thyme

Yogurt base

  • 1 ½ cups (340g) full-fat Greek yogurt (I only use Fage)
  • 1 medium clove garlic, minced
  • 1 tablespoon olive oil
  • Juice of ½ lemon
  • ¼ teaspoon kosher salt
  • 10 leaves fresh mint, thinly sliced (chiffonade)

Vinaigrette

  • Juice of ½ lemon
  • 2 teaspoons pomegranate molasses or silan (date syrup)
  • 1 teaspoon Champagne vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon ground sumac
  • ¼ cup (60mL) olive oil

Garnish

  • cup (40g) chopped pistachios, toasted briefly in a dry skillet
  • 1 large handful (27g) chopped herbs of your choice (parsley, cilantro, mint, chives)
  • Maldon finishing salt

Step by Step Instructions
 

For the carrots:

  • Preheat oven to 425°F (220°C).
    Line a sheet pan with foil. Add carrots, and drizzle olive oil over. Sprinkle with cumin seeds, kosher salt, and thyme springs, and toss to combine.
  • Roast for 30-35 minutes, turning once, until caramelized and tender (they should still have a little bite to them).
    Set aside to cool.

For the yogurt and vinaigrette:

  • In a medium bowl, combine the ingredients for the yogurt base, and set aside.
    In a separate bowl, combine the lemon, pomegranate molasses or silan, salt, and sumac. Drizzle in the olive oil to emulsify, and set aside.

To serve:

  • Spread the yogurt over a medium platter (it should be spread thickly across the platter) and top with the carrots and thyme.
  • Drizzle the vinaigrette over the carrots, and garnish with pistachios, fresh herbs, Maldon salt, and a little more olive oil.