Ingredients
Scale
- 1 pound carrots, peeled
- 1/3 cup olive oil, divided
- 1 1/2 teaspoons kosher salt, divided
- 1/2 cup cilantro leaves
- 1/2 cup parsley leaves
- 2 garlic cloves
- 1/4 teaspoon ground cumin
- 2 tablespoons lemon juice
- 1/2 cup plain Greek yogurt
Instructions
-
Preheat the oven
Set the oven to 400°F (200°C). -
Prepare the carrots
Place the peeled carrots on a baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with 1 teaspoon salt. Toss well to coat. -
Roast the carrots
Roast for 35–40 minutes, or until the carrots are golden and fork-tender. -
Make the chermoula sauce
While the carrots are roasting, add the cilantro, parsley, garlic, cumin, lemon juice, 1/2 teaspoon salt, and 1/4 cup olive oil to a blender. Pulse until the mixture is combined but still slightly chunky. -
Assemble the dish
Arrange the roasted carrots on a serving plate. Add dollops of Greek yogurt and spoon the chermoula sauce over the carrots. -
Serve
Serve warm as a flavorful side dish.
Notes
- Cut carrots into uniform sizes so they roast evenly.
- For extra caramelization, roast carrots cut-side down if halved.
- Add toasted almonds or pistachios for crunch.
- This dish pairs well with grilled meats, roasted chicken, or grain bowls.
