¼ cup (60 ml) cider vinegar
1 tablespoon smoked paprika
1 ½ teaspoons fine sea salt
1 ¼ teaspoons ground cumin
¼ teaspoon cayenne pepper, or more to taste
3 tablespoons olive oil
2 tablespoons honey
2 pounds (907 grams) carrots, scrubbed, trimmed (see headnote) and patted dry
½ cup (120 ml) plain Greek yogurt
- Center a rack in the oven and preheat it to 425 degrees F. Line a baking sheet with a silicone baking mat or a double layer of parchment paper.
- Whisk the cider vinegar, paprika, salt, cumin and cayenne together. When the spices are dissolved, whisk in the oil and honey and taste for cayenne.
- Arrange the carrots on the baking sheet, pour over about 1⁄3 cup of the spice syrup you just made and turn the carrots until they’re evenly coated. Set the remaining syrup aside.
- Roast the carrots for 20 minutes, then flip them over, rotate the baking sheet and roast for another 20 to 30 minutes, until they are tender and browned — they might be a tad charred here and there and they’ll probably be a bit wrinkled, and it’s all good. Pull the sheet from the oven. (The carrots can be made ahead to this point and kept at room temperature for up to 6 hours.)
- Stir a tablespoon of the leftover syrup into the yogurt, taste and add more, if you’d like. (The yogurt sauce can be covered and refrigerated for up to 2 days.)
- Serve the carrots hot with the yogurt sauce spooned over them or spread under them as a base. Alternatively, cover the sauce and refrigerate it, then serve as a dipping sauce with the room-temperature carrots.
- WORKING AHEAD: You can make the carrots up to 6 hours ahead and keep them at room temperature; the yogurt sauce can be made and refrigerated up to 2 days in advance. STORING: Leftover carrots can be covered and refrigerated for up to 2 days.