The Best Moroccan Carrots with Yogurt Sauce
If you’re looking for a veggie side dish that’s as bold in flavor as it is stunning on the table, these Moroccan carrots are here to wow. They’re roasted until caramelized and tender, coated in warm, aromatic Moroccan spices, and served with a creamy, herby yogurt sauce that ties everything together. Whether you’re making a weeknight dinner feel special or entertaining guests, this dish is the perfect combination of effortless and impressive.
Servings: 4 servings
Ingredients
- 1½ lbs carrots can use baby carrots
- 2 tbsp avocado oil or any neutral flavored oil
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp cinnamon
- 1/2 tsp ground black pepper
- 1/4 tsp ginger
- 1/4 tsp sea salt
- 1/4 tsp ground cloves
- 1/8 tsp cayenne OPTIONAL, omit for non-spicy
Yogurt Sauce
- 1/2 cup Greek yogurt
- 1/4 cup cilantro chopped - can sub with parsley
- 2 garlic cloves minced
- 1 tbsp lemon juice
- 1/8 tsp sea salt
- 1/8 tsp ground black pepper
Instructions
- Preheat oven to 400 degrees F. Remove any stems from the carrots and peel them.1½ lbs carrots
- Transfer the carrots to a baking dish. Sprinkle with avocado oil, then sprinkle with smoked paprika, cumin, cinnamon, black pepper, ginger, salt, cloves, and cayenne (if using).2 tbsp avocado oil, 1 tsp smoked paprika, 1 tsp cumin, 1/2 tsp cinnamon, 1/2 tsp ground black pepper, 1/4 tsp ginger, 1/4 tsp sea salt, 1/4 tsp ground cloves, 1/8 tsp cayenne
- Roast in the preheated oven for 20-25 minutes for baby carrots or small garden carrots, and 30-35 minutes for large store-bought carrots. They should be fork tender when done cooking.
- While the carrots and roasting, stir together all ingredients for the yogurt sauce in a bowl.1/2 cup Greek yogurt, 1/4 cup cilantro, 2 garlic cloves, 1 tbsp lemon juice, 1/8 tsp sea salt, 1/8 tsp ground black pepper
- Once the carrots are done, you can serve them over the yogurt sauce or serve with the yogurt sauce on the side to dip in. I like to sprinkle with some more cilantro and some red pepper flakes for garnish.
Video
Notes
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- Cayenne will give the carrots a spicy kick. You can omit it if you are sensitive to spicy food or just use a little bit if you don’t want the full amount.
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- You can substitute cilantro with parsley if you like - I know not everyone is a fan of cilantro!
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- Using a food processor for your yogurt sauce makes it ultra-smooth!
- Let any leftover carrots cool to room temperature and store in an airtight container for 3-4 days. I recommend storing the carrots and the yogurt sauce separately. You can reheat the carrots in the microwave, or heat them up in a 400-degree oven for 5-10 minutes.
Nutrition
Serving: 1serving - makes 4 | Calories: 155kcal | Carbohydrates: 19g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 1mg | Sodium: 347mg | Potassium: 623mg | Fiber: 5g | Sugar: 9g | Vitamin A: 28767IU | Vitamin C: 12mg | Calcium: 98mg | Iron: 1mg