Spring Carrot Sheet-Pan Roast With Cumin and Yogurt
Elevate your spring dining with this vibrant Spring Carrot Sheet-Pan Roast. Roasted to perfection, sweet carrots harmonize with warm cumin and creamy yogurt, creating a dish that’s as visually stunning as it is delicious. Ideal for spring picnics or cozy dinners, this recipe will impress guests and make vegetables the star of your meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 lb fresh carrots, washed and peeled
- 2 tbsp olive oil
- 1 tbsp cumin seeds
- 1 cup thick Greek yogurt
- Salt and pepper, to taste
- Fresh herbs (parsley or cilantro), for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Slice carrots into 1-inch pieces.
- In a bowl, toss carrots with olive oil, cumin seeds, salt, and pepper until fully coated.
- Spread seasoned carrots on a parchment-lined baking sheet in a single layer.
- Roast in the oven for 25-30 minutes, stirring halfway through for even browning.
- Remove from oven, drizzle with yogurt, and garnish with fresh herbs before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 6g
- Sodium: 290mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 5mg
Keywords: Customize by adding bell peppers or zucchini for variety. Substitute cumin with coriander or smoked paprika for a unique twist. Leftovers can be stored in an airtight container in the refrigerator for up to three days.