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.
Carrots, washed, trimmed, and cut in half
Fresh orange juice
Fresh Thyme leaves
Generous drizzle of olive oil
Salt and pepper
Unsweetened coconut yogurt
Toasted sesame seeds
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
Recipe provided by Red Barn