Whole Roasted Carrots with Lemon Cumin Yogurt

Whole Roasted Carrots with Lemon Cumin Yogurt

Whole roasted carrots make an impressive yet simple side dish. Tangy yogurt sauce adds an extra pop of flavor. Carrots come in a rainbow of colors - if you can find purple, yellow or white carrots (preferably with the green tops still intact) try them in this recipe.

Yield: Serves 4

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1 ½ lbs whole Carrots (if green tops are intact, trim to 1 inch)
1 Tbsp Oil, vegetable or olive
1 tsp Salt
½ cup Greek Yogurt, plain
3 tsp Lemon Juice
1 tsp Honey
½ tsp Cumin


  1. Preheat oven to 450 degrees F.
  2. Peel carrots and spread them out on a large sheet pan. Cover tightly with foil and transfer to the oven for 10 minutes (this initial roasting at high heat will steam the carrots to get them started).
  3. Take pan out of the oven and remove foil. Reduce oven temperature to 375 degrees F.
  4. Toss carrots with oil and sprinkle with salt.
  5. Return pan to oven and continue roasting until carrots are tender, 20 to 25 minutes more (depending on the size / thickness of the carrots.
  6. While carrots roast, whisk together yogurt, lemon juice, honey and cumin.
  7. Serve carrots warm with lemon cumin yogurt drizzled on top or on the side for dipping.