Cumin, Coriander & Caraway Roasted Carrots with Tahini Yogurt and Honey
Cumin, Coriander & Caraway Roasted Carrots with Tahini Yogurt and Honey
Sweet, smoky, creamy, and layered with spice.
This is a warm, complex roasted carrot dish that feels both rustic and refined. A trio of toasted spices—cumin, coriander, and caraway—adds earthy depth to sweet roasted carrots. Paired with tangy tahini yogurt and a drizzle of honey, it hits every note: nutty, creamy, savory, sweet. Serve this as a side dish, a first course, or part of a colorful mezze spread.
Ingredients
(serves 4–6)
For the Carrots
3 pounds | 1.36 kg | mixed carrots (rainbow or orange), peeled and cut into 1-inch chunks
2 teaspoons | 4 g | whole coriander seeds
½ teaspoon | 1 g | whole cumin seeds
1 teaspoon | 2 g | caraway seeds
2 tablespoons | 30 g | avocado oil (or neutral oil)
Salt | to taste
For the Tahini Yogurt
¼ cup | 60 g | tahini
Juice of ½ lemon | ~1½ tablespoons | ~22 g
½ cup | 120 g | cold water (plus more as needed)
½ cup | 120 g | full-fat plain yogurt
Salt | to taste
To Finish
1–2 teaspoons | 7–14 g | honey (for drizzling)
Instructions
Preheat the oven to 400°F (200°C).
Grind the coriander seeds in a spice grinder until fine. Add the cumin and caraway and pulse a few times—just enough to break them up but not powder them completely.
Toss the carrot chunks with avocado oil, ground spice mix, and salt to taste. Spread evenly on a baking sheet.
Roast for 25–30 minutes, tossing once halfway through, until the carrots are fork tender but still have some texture and bite.
Meanwhile, prepare the tahini yogurt:
In a medium bowl, whisk together the tahini and lemon juice. The mixture will seize up and become very thick—this is normal.
Gradually add the cold water while whisking, a little at a time, until the mixture is smooth and the consistency of thin honey. You may not need all the water.
Whisk in the yogurt until fully combined and creamy. Season with salt to taste. The final sauce should be smooth, spreadable, and slightly loose. Add a splash more water if needed.
To plate, spread the tahini yogurt onto the base of a serving platter or shallow bowl. Pile the roasted carrots on top.
Drizzle lightly with honey just before serving.
Storage
The tahini yogurt and roasted carrots can be made a few hours ahead. Keep separate until ready to serve. Best served at room temperature. Leftovers will keep refrigerated for up to 3 days.
