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Roasted Carrots + Parsley-Yogurt Sauce

When roasted, carrots release their natural sugars and become as sweet as honey once fully caramelized.


We’ve balanced this beautiful flavor with a tangy yogurt sauce that’s bursting with fresh parsley and a warm hint of cumin, giving it a Middle Eastern flair.


Serves: 4 – 6

Gardyn Original Recipe curated by Katie McCall


2 lbs carrots (tri-colored if available), sliced lengthwise

Extra virgin olive oil

Sea salt

1/2 cup Greek yogurt

1 lemon, juiced

3 tablespoons fresh parsley, chopped

1 clove garlic, minced

1/4 teaspoon ground cumin

1/4 teaspoon sea salt

Freshly ground black pepper


Preheat oven to 450 degrees Fahrenheit. 


Scrub carrots and slice in half lengthwise; quarter the halves if carrots are large and thick. Place them on a baking sheet and drizzle generously with extra virgin olive oil and sea salt. Roast 25-35 minutes or until tender and golden brown, flipping halfway through.


While carrots roast, prepare the dressing: 

In a small bowl, combine the yogurt, lemon juice, 2 tablespoons of the fresh parsley, garlic, cumin, salt and pepper. Stir and set aside. 


Remove carrots from the oven and allow to cool about 5 minutes. 


To plate: 

Place carrots on a platter, drizzle with yogurt sauce and garnish with the additional 1 tablespoon of fresh parsley. Delicious served warm or chilled. 


Leftover yogurt sauce can be stored in an airtight container in the refrigerator up to 1 week. 



About the chef:

Katie McCall joins the Gardyn table on a mission to inspire and explore a “kinder” and more sustainable approach to living.



Food writer, Le Cordon Bleu grad, and gluten-free bakery owner, Katie McCall has roots working with restaurants on the Michelin’s Bib Gourmand list in Chicago.


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