Roasted Carrots with Cumin, Yogurt and Dill

Steps

1. Step 1

   Heat the oven to 425°F and set a rack in the upper third. Line a large rimmed baking sheet with parchment.

   425°F

2. Step 2

   Peel the carrots and cut them lengthwise into halves (or quarters if they're thick), then into 3-inch spears so the pieces are roughly even. On the baking sheet, toss them with the olive oil, cumin, coriander, salt, pepper and red pepper flakes until evenly coated. Spread into a single layer with a cut side down and no crowding.

   10 min

   • 2 lb carrots
   • 3 tbsp olive oil
   • 1 1/2 tsp ground cumin
   • 1 tsp ground coriander
   • 1/2 tsp kosher salt
   • 1/4 tsp black pepper
   • 1/4 tsp red pepper flakes
3. Step 3

   Roast for 20 minutes, then flip the carrots with a spatula and roast 8 to 12 minutes more, until deeply browned at the edges and tender when pierced with a knife.

   30 min, hands-off · 425°F

4. Step 4

   While the carrots roast, stir together the yogurt, garlic, lemon juice, lemon zest and olive oil in a bowl. Season with salt to taste; it should taste bright and a little sharp.

   5 min

   • 1 cup plain whole-milk Greek yogurt
   • 1 clove garlic
   • 1 tbsp lemon juice
   • 1/2 tsp lemon zest
   • 1 tbsp olive oil
   • salt
5. Step 5

   Spread the yogurt over a wide platter or shallow bowl in a thick swoosh. Pile the hot carrots on top, scraping up any spiced oil from the pan. Shower with the dill, drizzle with the last of the olive oil and serve right away.

   5 min

   • 1/3 cup fresh dill
   • 1 tbsp olive oil

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026