Roasted Carrots with Yogurt and Cilantro


Every dish I had at Gjelina was packed with flavor – perfectly balancing sweet and sour notes. Their thumbelina carrot dish was a favorite with the sweetness of the almost caramelized carrots and the tangy-ness of the yogurt. I’ve adapted the original recipe to bring you a slightly simpler, dairy free version. The original recipe can be found here.



  • 1 bunch organic carrots, washed, trimmed, and cut in half

  • 1 tablespoon fresh orange juice

  • 1 tablespoon fresh thyme leaves

  • 1 bay leaf

  • Generous drizzle olive oil

  • Kosher salt and freshly ground black pepper

  • 1/2 teaspoon cumin 

  • 1/2 teaspoon turmeric

  • 1/2 cup unsweetened coconut yogurt

  • 1 tablespoon fresh lime juice

  • 1/4 cup cilantro leaves, plus more for serving

  • 1/2 tablespoon sesame seeds, toasted

  • 1/2 tablespoon hemp hearts


  1. Preheat oven to 450°. Toss carrots, squeeze of orange, thyme, bay leaf, and olive oil on a rimmed baking sheet. Season with salt and pepper. Roast for about 30 minutes, tossing them halfway. Remove the bay leaf.

  2. Meanwhile, purée cumin, turmeric, coconut yogurt, lime juice, ¼ cup cilantro, and a generous drizzle of olive oil. Season with salt and pepper.

  3. Serve carrots topped with cumin yogurt, cilantro,  sesame seeds, and hemp hearts.

  4. Enjoy!

Note: When you’re looking for coconut yogurt, look for one without additives. I purchase Anita’s yogurt at my local grocer. 

Lily Kunin is the voice behind the NYC-based food blog Clean Food Dirty City. Inspired by the chefs in her family as well as her friends who are looking for easy recipes, her mission is to create food that is simple, clean, and flavorful.  Follow her blog on Instagram @cleanfooddirtycity.