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Steam-Roasted Carrots with Yogurt and Dukkah

Scott Phillips

Servings: 4

This striking side dish can just as easily work as an appetizer—the carrots make fun finger food. For a pretty presentation, keep a little of the green tops intact.


  • 1-1/2 lb. slender carrots (about 16), peeled and trimmed
  • 3 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1/3 cup whole-milk yogurt
  • 1/2 tsp. finely grated lemon zest
  • 1 small garlic clove, mashed to a paste with a pinch of kosher salt
  • Generous pinch ground cumin
  • 2 tsp. honey
  • 2 Tbs. store-bought or homemade dukkah

Nutritional Information

      Calories (kcal) : 200
      Fat Calories (kcal): 110
      Fat (g): 13
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 9
      Cholesterol (mg): 5
      Sodium (mg): 430
      Carbohydrates (g): 20
      Fiber (g): 5
      Sugar (g): 11
      Protein (g): 3


  • Position a rack in the center of the oven and heat the oven to 425°F. Line a large rimmed baking sheet with parchment.
  • Toss the carrots with the oil, 3/4 tsp. salt, and a few grinds of pepper on the baking sheet, and spread into a single layer.  Cover tightly with foil and transfer to the oven to steam for 20 minutes.
  • Meanwhile, in a small bowl, combine the yogurt, lemon zest, garlic, cumin, and 1/8 tsp. salt. Cover and refrigerate until ready to serve.
  • Carefully remove the foil, rotate the baking sheet, drizzle the honey over the carrots, and continue roasting, turning the carrots once or twice, until the carrots are tender and beginning to brown, 20 to 25 minutes more. Gently toss the carrots on the baking sheet, and then transfer to a serving platter. Spoon the yogurt sauce over the carrots, sprinkle with the dukkah, and serve.


Dukkah, a blend of nuts, seeds, and spices, has a warm, complex, savory, and rich flavor. Look for the Egyptian spice mix in specialty stores and online. You can also make it yourself with easy-to-find ingredients and our Dukkah spice recipe.


Rate or Review


  • User avater
    matthewtweedie | 01/15/2018

    Nice one

  • mickysingh | 11/08/2017


  • rfelker | 11/04/2017

    This combination of steaming and roasting is a superb technique for roasting vegetables. I love this recipe but often cook the carrots and serve without the yogurt.

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