Colorful sumac roasted carrots are served over a bed of cool and creamy herbed yogurt in this simple spring side.
If there’s one vegetable you’re always sure to find in my fridge, its carrots. Carrots are a favorite at our house so we always have a bunch on hand for salads, sautés, soups and dips. Carrots are abundant around this time of year, and while we enjoy them year-round, come spring carrots become a real mealtime staple.
At the moment it’s sumac roasted carrots with herbed yogurt that’s been on regular rotation.
Creamy, herbed filled yogurt serves as a bed for a pile of spice roasted carrots in this simple spring side. These carrots are easy enough to make for a weeknight dinner, but elegant enough for a special occasion like Easter or Mother’s Day. They’re delicious at room temperature, which also makes them a nice addition to a holiday menu since they can stand to be left out for a bit.
Roasting the carrots caramelizes their natural sugars and makes them tender, while a pinch of sumac adds a nice earthy, lemony flavor that balances the sweetness of the carrots. The herb filled yogurt bed offers a fresh and cooling contrast to the roasted carrots.
How to Make Sumac Roasted Carrots with Herbed Yogurt:
The concept is simple; stir together a yogurt of your choice (dairy or non-dairy for a vegan and/or paleo version) along with a generous fistful of fresh herbs and garlic to make a cool and creamy base for the carrots. I’ve used mint, parsley and dill but you can use any combination of fresh spring herbs you have on hand. The sauce can be made ahead of time and kept in the fridge until needed.
Next you cut your carrots (I like rainbow carrots if you can find them) into bite-sized pieces and toss them with a pinch of sumac, salt, pepper and a drizzle of olive oil. Choose carrots that are similar in size and spread them out evenly on your baking sheet so that they cook evenly.
Once the carrots are cooled, you simply spread the herbed yogurt evenly on a platter and arrange your sumac roasted carrots on top. A sprinkling of hemp or sesame seeds over the top and you’re ready to serve.
It’s a low effort side with serious flavor for your springtime menu.
More Easy Carrot Sides to Try This Spring:
- Carrot Cauliflower Rice Pilaf (Paleo, Vegan)
- Glazed Ginger Carrots (Paleo, Vegan)
Serves 4
Sylvie Shirazi
10 minPrep Time
30 minCook Time
40 minTotal Time
Save RecipeIngredients
- 1 cup/227g plain whole yogurt (I use goat milk yogurt) or non-dairy for vegan and paleo version
- ½ cup chopped fresh herbs such as parsley, mint and dill leaves (plus more for garnish)
- ½ a garlic clove, finely minced or grated on a microplane
- ½ Tablespoon/7ml extra virgin olive oil
- ¼ teaspoon fine sea salt
- 1 ½ lb/680g carrots (multicolored if possible), peeled and sliced
- 1 Tablespoon/15ml extra virgin olive oil
- 1 teaspoon sumac
- ½ teaspoon fine sea salt
- 1/8th teaspoon freshly ground black pepper
- 2 Tablespoons/30g hemp or sesame seeds for topping
Instructions
- In a bowl, whisk together the yogurt, herbs, garlic, olive oil and salt until smooth. Refrigerate until needed or overnight.
- Preheat oven to 400 F.
- Toss carrots with the olive oil, sumac, salt and pepper on a parchment lined baking sheet. Spread carrots out in an even layer and roast for 25-30 minutes until golden and tender. Set aside to cool until just warm to the touch or at room temperature.
- Spoon herbed yogurt mixture evenly on serving platter and top with roasted carrots. Garnish with hemp or sesame seeds and addition chopped herbs if desired and serve.
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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