Cumin Roasted Carrots with Yogurt and Pistachios

This Cumin Roasted Carrots recipe is bursting with some big time flavor. Served with dairy-free yogurt and topped with pistachios, it’s one tasty plant-based side dish.

I’ve never met a carrot that I didn’t like.

Even those oddly shaped ones that look like twisted little alien creatures dancing the tango, I consider friends.

And while my friends are happy enough to be simply tossed in a salad or roasted with a little salt and pepper, sometimes they want to get all dolled up for a night on the town.

(Honestly…who doesn’t?)

This recipe does just that–it takes our humble carrot friends out and shows them a good time.

The carrots are dressed up with cumin seeds and smoked paprika which provide earthy notes that pair quite nicely with the sweet, coolness of coconut yogurt. Some crushed pistachios add a hint of nuttiness and a nice crunchy texture.

Moral of the story: it’s important to show your friends how much you appreciate them.

A Few Tips On Roasting Carrots

• Dry them! After carrots scrubbing and washing the carrots, dry them off with a cloth or paper towel before putting them in the oven. This helps ensure that the carrots actually roast and don’t just steam.
• Cut them! Thinner carrots are fine to roast whole, but any carrots thicker than 1 inch should be cut in half vertically to reduce the cooking time. Really thick carrots can be sliced into quarters if necessary.
• Toss them only once or twice! The longer the carrots stay in contact with the baking sheet, the more caramelized and yummy the will get on the outside.
• Save those carrot tops! The greens can be used in a variety of ways like Carrot Top Pesto which you can find in this recipe.

How to Make Cumin Roasted Carrots with Yogurt and Pistachios

Start by trimming the carrots, leaving about an inch or two of the stem on top.

Scrub and rinse the carrots well, then dry them off with a cloth or paper towel.

Mix some olive oil, cumin seeds, smoked paprika, sea salt and pepper together in a small bowl.

Line a baking sheet with a mat or parchment paper, then spread the carrots out on top.

Drizzle the oil mixture on the carrots, then give them a good toss until they are evenly coated.

Transfer the baking sheet to a preheated 400°F oven and roast the carrots for about 30 minutes until they are browned and completely tender.

While the carrots are roasting, it’s time to smash pistachios.

Instead of wasting a plastic bag, I simply cover them with a paper towel or cloth and use a meat mallet to lightly crush them.

Also measure out about 1/2 cup of unsweetened dairy-free yogurt and mix in a few teaspoons of fresh lemon juice.

I like to use coconut yogurt in this recipe, but really any type of unsweetened dairy-free yogurt will work.

If you are following a Whole30 or sugar-free diet, definitely inspect the labels for sugar that may still be hiding in there.

Some fully compliant brands of non-dairy yogurt I like are Cocoyo Pure and Forager Project Unsweetened Cashewmilk Yogurt.

Finally, plate the carrots and drizzle the yogurt on top. Sprinkle the crushed pistachios on top and serve. Enjoy!

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