Roasted Carrots with Yogurt and Cilantro

Roasted Carrots with Yogurt and Cilantro Recipe

Roasted Carrots with Yogurt and Cilantro

This carrot dish is a favorite with the sweetness of the almost caramelized carrots and the tangy-ness of the yogurt.


  • 1 bunch Carrots, washed, trimmed, and cut in half
  • 1 tbsp Fresh orange juice
  • 1 tbsp Fresh Thyme leaves
  • 1 Bay leaf
  • Generous drizzle of olive oil
  • Salt and pepper (to taste)
  • 1/2 tsp Cumin
  • 1/2 tsp Turmeric
  • 1/2 cup Unsweetened coconut yogurt
  • 1 tbsp Lime juice
  • 1/4 cup Cilantro leaves
  • 1/2 tbsp Toasted sesame seeds
  • 1/2 tbsp Hemp hearts


  • Preheat oven to 450°
  • Toss carrots, squeeze of orange, thyme, bay leaf, and olive oil on a rimmed baking sheet. Season with salt and pepper. Roast for about 30 minutes, tossing them halfway. Remove the bay leaf.
  • Meanwhile, purée cumin, turmeric, coconut yogurt, lime juice, ¼ cup cilantro, and a generous drizzle of olive oil. Season with salt and pepper.
  • Serve carrots topped with cumin yogurt, cilantro,  sesame seeds, and hemp hearts.


When you’re looking for coconut yogurt, look for one without additives.
Recipe courtesy of Lily Kunin