Moroccan Carrots with Dill Yogurt Sauce

These vibrant Moroccan Carrots with Dill Yogurt Sauce is the perfect side dish that combines the natural sweetness of roasted carrots with a bold blend of warm, smoky spices like cumin, paprika, and turmeric. The carrots are roasted until golden and tender, then served alongside a refreshing dill yogurt sauce made with Greek yogurt, lemon juice, garlic, and a touch of honey. It’s a flavorful, nutrient-packed dish that pairs beautifully with grilled meats, grain bowls, or as a standout addition to a vegetarian spread.

Print Recipe

Prep Time: 10 minutes  Cook Time: 20-25 minutes

Yield: 4 cups  Serving Size: 2/3 cup roasted carrots and 2 tbsp. sauce

Ingredients:

  • 1 lb. carrots
  • 2 tbsp. olive oil 
  • 1/4 tsp. salt
  • 1 tsp. smoked paprika
  • 1 tsp. ground cumin
  • 1/4 tsp. ground ginger
  • 1/8 tsp. ground cinnamon
  • 1/4 tsp. ground turmeric
  • 1/8 tsp. ground cayenne

Dill Yogurt Sauce:

  • 1/2 cup non-fat plain Greek yogurt
  • 3 cloves garlic, minced
  • 2 tbsp. fresh dill
  • 1 tbsp. lemon juice
  • 1 tsp. olive oil 
  • 1 tsp. honey

Directions:

  1. Preheat the oven to 375°F. Line a baking sheet with parchment paper. 
  2. Add carrots to the baking sheet and drizzle with olive oil, salt, paprika, cumin, ginger, cinnamon, turmeric, and cayenne. Toss to combine.
  3. Cook for 20-25 minutes or until carrots are tender. 
  4. While the carrots are cooking, make the dill yogurt sauce. In a small mixing bowl, mix together all of the sauce ingredients.

Tips and Tricks:

  • Peeling carrots removes bitterness and helps them caramelize more evenly.
  • Mix the spices with the olive oil before tossing with the carrots to help “bloom” the flavors and distribute more evenly.
  • Make the sauce ahead and refrigerate—it tastes even better after 30+ minutes as the flavors meld.

Nutrition Facts: