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Bon Appétit

Roasted Carrots with Cumin Yogurt

3.9

(41)

Image may contain Plant Food Produce Dish Meal and Seasoning

You can find Thumbelina carrots at farmers’ markets. Roast them up and serve them with cumin yogurt.

Recipe information

  • Yield

    8 Servings

Ingredients

3

pounds Thumbelina or other small carrots, scrubbed, cut into 2” pieces

2

tablespoons fresh orange juice

1

tablespoon fresh thyme leaves

2

bay leaves

¼

cup plus 2 Tbsp. olive oil

Kosher salt and freshly ground black pepper

1

teaspoon coriander seeds

1

teaspoon cumin seeds

1

cup plain Greek yogurt

1

tablespoon fresh lime juice

¼

cup cilantro leaves with tender stems, plus more for serving

1

tablespoon toasted sesame seeds

Preparation

  1. Step 1

    Preheat oven to 450°. Toss carrots, orange juice, thyme, bay leaves, and ¼ cup oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing halfway through, until golden brown and soft, 30–35 minutes; remove bay leaves.

    Step 2

    Meanwhile, toast coriander in a small dry skillet over medium-high heat, tossing, until fragrant, about 1 minute; transfer to a plate. Repeat with cumin. Let cool; coarsely chop.

    Step 3

    Purée coriander, cumin, yogurt, lime juice, ¼ cup cilantro, and remaining 2 Tbsp. oil in a food processor until smooth; season with salt and pepper.

    Step 4

    Serve carrots topped with cumin yogurt, cilantro, and sesame seeds.

Nutrition Per Serving

Calories (kcal) 170 Fat (g) 9 Saturated Fat (g) 1.5 Cholesterol (mg) 5 Carbohydrates (g) 20 Dietary Fiber (g) 5 Total Sugars (g) 12 Protein (g) 4 Sodium (mg) 160
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