Cumin-Roasted Carrots with Dill Yogurt

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The caramelized sweetness of the roasted carrots plays well with the herbed yogurt sauce and spiced pepitas. Look for carrots that are around the same size so they cook evenly.

By Eric Adjepong

Updated on April 18, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Breana Lai Killeen, M.P.H., RD

Cumin Roasted Carrots with Dill Yogurt — Photo: Victor Protasio

Active Time:

30 mins

Total Time:

1 hr 15 mins

Servings:

Nutrition Profile:

Nut-Free Soy-Free High-Fiber Vegetarian Gluten-Free

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Ingredients

½ cup raw pepitas
4 tablespoons melted coconut oil, divided
¾ teaspoon kosher salt, divided
½ teaspoon ground cumin
¼ cup honey
2 tablespoons cumin seeds, crushed
2 teaspoons coriander seeds, crushed
2 teaspoons smoked paprika, divided
½ teaspoon ground pepper
2 tablespoons minced garlic plus 2 teaspoons, divided
2 teaspoons lime juice
3 pounds small or medium carrots
2 cups nonfat plain Greek yogurt
½ cup finely chopped fresh dill
3 tablespoons light mayonnaise
2 tablespoons extra-virgin olive oil
1 teaspoon lemon zest
2 teaspoons lemon juice
Fresh chives & lime zest for garnish

Directions

Preheat oven to 325°F. Line a rimmed baking sheet with parchment paper.
Toss pepitas, 1 tablespoon coconut oil, 1/4 teaspoon salt and ground cumin in a medium bowl. Spread into an even layer on the prepared pan. Bake the pepitas, stirring once, until golden brown and toasted, 10 to 12 minutes.
Increase oven temperature to 425°.
Heat the remaining 3 tablespoons coconut oil, honey, cumin seeds, coriander seeds, 1 teaspoon paprika, pepper and 1/4 teaspoon salt in a small saucepan over medium heat until fragrant, about 2 minutes. Remove from heat and whisk in 2 tablespoons garlic and lime juice.
If using medium carrots, halve lengthwise. Place carrots on a large rimmed baking sheet or roasting pan, pour the honey mixture over them and toss well. Spread into an even layer. Roast the carrots, flipping halfway through, until tender and lightly browned, about 40 minutes.
Meanwhile, whisk yogurt, dill, mayonnaise, olive oil, lemon zest, lemon juice, the remaining 2 teaspoons garlic, 1 teaspoon paprika and 1/4 teaspoon salt in a medium bowl.
Serve the carrots with the sauce and pepitas. Garnish with chives and lime zest, if desired.

To make ahead

Store pepitas (Steps 1-2) airtight for up to 3 days. Refrigerate sauce (Step 6) for up to 1 day.

Equipment

Parchment paper

Originally appeared: EatingWell Magazine, December 2021

Nutrition Facts (per serving)

316	Calories
18g	Fat
30g	Carbs
10g	Protein

Nutrition Facts
Servings Per Recipe 8
Serving Size 1 cup carrots & 1/4 cup sauce
Calories 316
% Daily Value *
Total Carbohydrate 30g	11%
Dietary Fiber 6g	21%
Total Sugars 19g
Protein 10g	20%
Total Fat 18g	23%
Saturated Fat 7g	35%
Cholesterol 5mg	2%
Vitamin A 28779IU	576%
Sodium 358mg	16%
Potassium 753mg	16%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.