Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

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

Reviews (7 reviews)

  • frshldy | 08/27/2020

    Excellent. Next time I would cut the larger carrots in half by length for even cooking. The technique works great. Due to larger carrots, I cooked the carrots longer. The yogurt sauce is very flavorful (I used the zest from one lemon and about 1/2 t. of cumin). Dukkah provided the magic!

  • 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.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial