Served over lemony yogurt with dukkah and herbs, these vibrant carrots are a flavorful side dish. I love to make them for special occasions!
If you come to my house for a holiday dinner, there’s a good chance you’ll find this recipe on the menu. It’s one of my favorite special occasion sides because
- it looks gorgeous,
- it tastes amazing,
- and you can prep most of the components ahead!
The recipe starts with a swoosh of creamy, lemony yogurt. Then, I pile on tender roasted carrots. For a flavorful finishing touch, I scatter on fresh herbs and sprinkle on a generous amount of dukkah, an aromatic blend of toasted spices, nuts, and seeds.
Make this recipe the next time you’re cooking for family or friends. It’s unexpected, elegant, and delicious—even the carrot skeptics will love it!
What You’ll Need
The carrots are the star of this recipe, so I like to make it with a colorful bunch of rainbow carrots. If orange carrots are all that’s available, they work fine too.
If your carrots have tops, snip them off and save them for your next batch of pesto, chimichurri, or homemade vegetable stock.
Here’s what else you’ll need to make this recipe:
- Honey – It enhances the carrots’ natural sweetness. Maple syrup works here too!
- Ground cumin and coriander – They fill the carrots with earthy flavor.
- Extra-virgin olive oil – It helps the carrots caramelize in the oven.
- Greek yogurt, olive oil, lemon juice, and salt – Stir them together to create a creamy, tangy base for the carrots. I like to use a really thick Greek yogurt in this recipe, such as Fage or Chobani.
- Dukkah – This crunchy, aromatic topping originally hails from Egypt. It’s traditionally made with spices like cumin and coriander as well as crushed, toasted nuts and seeds. My mix includes cumin, coriander, and fennel seed as well as hazelnuts, pistachios, and sesame. It’s so delicious in this recipe!
- Fresh herbs – For garnish. I love mint, dill, parsley, and/or cilantro here. The more, the merrier!
- And salt and pepper – To make all the flavors pop.
Find the complete recipe with measurements below.
How to Make It
Once you assemble your ingredients, it’s time to cook! You’ll start by roasting the carrots.
First, wash the carrots well. There’s no need to peel them. Just give them a good scrub, and pat them dry!
Then, season them. Place them on a parchment-lined sheet pan, and toss them with the honey, spices, a drizzle of olive oil, and pinches of salt and pepper.
Use your hands to make sure they are well coated.
Next, bake the carrots. Spread them in a single layer on the baking sheet, and roast at 425°F for 15 to 25 minutes. When the carrots are tender, remove them from the oven and slice them in half lengthwise.
While the carrots are in the oven, prep the other components. Stir together the yogurt, olive oil, lemon juice, and salt. Chill the mixture until you’re ready to serve.
Make the dukkah by toasting the nuts and seeds on the stove and then pulsing the mixture together in a food processor.
Finally, assemble the dish. Spread the yogurt in a thin layer on a serving platter. Top with the carrots, followed by generous sprinkles of the dukkah. Garnish with the fresh herbs, and serve!
Find the complete recipe with measurements below.
Make-Ahead Tip
When I make this recipe for special occasions, I like to prep the lemony yogurt and the dukkah ahead.
The yogurt mixture keeps well in an airtight container in the fridge for up to 4 days.
The dukkah keeps well in an airtight container at room temperature for several weeks.
Serving Suggestions
This simple, elegant side dish would be a wonderful addition to any special occasion meal. Serve it with a frittata, muffins, and a green salad for a lovely Easter brunch, or bookmark it to add to your fall Thanksgiving feast.
It would also pair nicely with shakshuka or this baked feta for any dinner or brunch.
Enjoy!
More Favorite Side Dishes
If you love this recipe, try another flavorful vegetable side dish next:
- Roasted Asparagus
- Green Beans Almondine
- Roasted Beets
- Sautéed Mushrooms
- Roasted Kabocha Squash
- Roasted Mushrooms
- Oven Roasted Potatoes
Carrots with Yogurt, Dukkah, and Herbs
Ingredients
For the carrots
- 1 bunch carrots, about 1 pound
- Extra-virgin olive oil, for drizzling
- 1 teaspoon honey or maple syrup
- ¼ teaspoon ground coriander
- ¼ teaspoon ground cumin
- Sea salt and freshly ground black pepper
For serving
- ½ cup whole milk Greek yogurt
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- Heaping ¼ teaspoon sea salt
- 2 to 3 tablespoons Dukkah
- Fresh herbs, mint, dill, cilantro, and/or parsley leaves
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Place the whole carrots on the baking sheet. Toss the carrots with a drizzle of olive oil, the honey, coriander, cumin, and pinches of salt and pepper. Roll the carrots with your hands to coat and arrange them on the sheet with space between the carrots. Roast for 15 to 25 minutes, or until the carrots are fork-tender and lightly browned but not mushy. The timing will depend on the size of your carrots. Remove from the oven and slice in half lengthwise.
- In a small bowl, stir together the yogurt, olive oil, lemon juice, and salt. Spread the yogurt mixture on a platter and arrange the carrots on top. Sprinkle the dukkah over the carrots and top with fresh herbs. Season to taste and serve.
