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Roasted Carrots with Pickled Red Onion and Yogurt-Cilantro Sauce



Enough carrots for your crowd

1 Tbsp. olive oil

1 Tbsp. maple syrup

Pickled Red Onion:

1 red onion, cut in half lengthwise and thinly sliced on a mandoline

½ cup red wine vinegar

½ cup sugar

Spice Mix:

½ Tbsp. ground cumin

½ Tbsp. ground coriander

2 Tbsp. sesame seeds, toasted

½ tsp. Sugar

Pinch of salt

Yogurt Cilantro Sauce:

½  bunch cilantro leaves, roughly chopped, set aside some leaves for garnish 

½ cup plain Greek yogurt

¼ cup tahini, well stirred

1 jalapeno, roughly chopped and seeds and white membranes removed if you prefer less heat

1 garlic cloves, peeled and crushed

1 lemon, juiced, about 2 Tbsp.


Preheat oven to 400 degrees. Wash and scrub carrots, remove top and bottoms.  Slice carrots in half lengthwise. Place carrots on a parchment-lined baking sheet, and drizzle with olive oil and maple syrup.  Sprinkle with salt and pepper. Roast for 20-35 minutes, depending on thickness of carrots.  

Pickled Red Onion:

Combine vinegar and sugar in small saucepan, bring to a boil. Put sliced onions in a small bowl or mason jar and cover with hot vinegar/sugar mixture. Cool and place in fridge.  

Spice Mixture:

To get maximum flavour from the spices, place cumin and coriander in a dry frying pan and bring heat to medium. Toast spices until fragrant, just a few minutes. Remove from heat and add sesame seeds and sugar. In a mortar and pestle, grind spices together with sesame seeds. Alternatively, pulse for a few seconds in a small food processor. Or just leave them whole!

Yogurt sauce:

Place all ingredients in a food processor and pulse until combined. Set aside.  

To serve:

Spoon about ½ to ¾ of the yogurt sauce on a shallow serving plate and place roasted carrots on top. Sprinkle with some of the spice mix and scatter pickled red onion over top. Serve additional sauce, spices and red onion on the side or save them for another use.