Sweet roasted carrots and cool lemon yogurt make a simple side with plenty of contrast. Ras El Hanout adds aromatic warmth, while browned edges and a little fresh parsley turn everyday carrots into a dish worth sharing.
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From the Flour & Herbs kitchen
Ras El Hanout Roasted Carrots with Lemon Yogurt
Total includes 5 minutes cooling. By Flour & Herbs.
Directions
- Heat the oven and cut the carrots. Heat the oven to 425°F (220°C), conventional. Halve medium carrots lengthwise; quarter very thick ones. Aim for pieces about ½ inch thick so they cook evenly.
- Season and spread out. Toss the carrots with olive oil, Ras El Hanout, and salt, adjusting salt to your seasoning label. Spread on a large rimmed metal baking tray in one layer, with cut sides down where possible.
- Roast until tender. Roast for 25–30 minutes, turning once after about 15 minutes. The carrots should be tender when pierced and browned at the edges. Give thicker pieces a few extra minutes if needed.
- Mix the lemon yogurt. While the carrots roast, stir together the yogurt, lemon juice, lemon zest, and garlic. Keep refrigerated until you are ready to plate.
- Assemble and serve. Let the carrots cool for 5 minutes. Spread the lemon yogurt over a serving plate, pile the warm carrots on top, and scatter with parsley. Serve immediately so the carrots stay warm and the yogurt stays cool.
Estimated nutrition: 180 calories per serving (one quarter of the recipe, served as a side). Includes the listed sauce or marinade; excludes suggested accompaniments. Actual values vary with brands, portions, and marinade left behind.
Before you start
Use a large metal roasting tray and a shallow serving plate. Cut thick carrots into quarters so the pieces have similar thickness; uneven pieces roast at different speeds.
Cooking tips
Place cut surfaces against the tray for better browning. Let carrots cool for the listed 5 minutes before arranging them over yogurt so the sauce does not become thin.
Serving ideas and variations
Serve alongside roast chicken, lamb or lentils. Unsweetened plant-based yogurt can replace dairy yogurt, but its thickness and flavor may differ.
Storage and reheating
Refrigerate carrots and yogurt separately within 2 hours and use within 3 days. Reheat the carrots, then add the chilled yogurt and fresh parsley when serving. Keep the refrigerator at 40°F (4°C) or below, and reheat cooked leftovers to 165°F (74°C).
More ways to use Ras El Hanout
Try this blend in a chickpea stew, over roasted squash, or stirred into couscous with olive oil.
Keep cooking: Whipped Ricotta with Warm Herbed Tomatoes.