Cumin-Roasted Carrots with Greek Yogurt

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  • Level: Easy
  • Total: 1 hr
  • Prep: 10 min
  • Cook: 50 min
  • Yield: 4 to 6 Servings
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Ingredients

2 pounds small carrots (about 20 carrots), peeled

1½ tablespoons extra-virgin olive oil

½ teaspoon ground cumin

1 teaspoon kosher salt

¼ cup parsley leaves, roughly chopped

¼ cup Greek yogurt

Directions

  1. 1. Preheat the oven to 400°F. Place the carrots on a baking sheet and drizzle with the oil. Sprinkle with the cumin and salt and toss well. Spread out in a single layer on the baking sheet and roast until tender, about 40 minutes, shaking pan halfway through the cooking time.
  2. 2. Place the carrots on a platter, sprinkle with the parsley and top with the yogurt.