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Roasted Garden Carrots with Sumac Coconut Yogurt

Fabulous side dish
Prep Time15 minutes
Cook Time25 minutes
Course: Main Course, Side Dish
Cuisine: healthy
Keyword: carrots, coconut yogurt, dairy free, vegan
Servings: 4
Author: Chef Aline @kokokaiyogurt


  • 1 large baking sheet lined with parchment


  • 2 lbs organic garden carrots with or without tops
  • 2 Tbsp olive oil
  • Salt and Pepper to taste
  • 1 Tbsp cumin seeds

Coconut Yogurt Sumac sauce

  • 1 cup Koko Kai Coconut Yogurt Simple Plain
  • 1 Tbsp Sumac
  • 2 Tbs fresh lemon zest
  • 1 Tbsp Extra Virgin Olive oil
  • Salt and Pepper to tast I prefer white pepper here.

To finish

  • Baby Arugula or fresh Dill or saved carrot tops


  • Preheat your oven under convection roast at 425F. Prepare the Carrots, peel and remove the greens. Keep them whole or cut in half if two long.
  • Line the carrots on the baking sheet on top of parchment, drizzle with Olive oil, season with salt and pepper and top with cumin seeds.
  • Roast for 20-25 minutes until tender.
  • Meanwhile, prepare with your yogurt sauce; in a medium mixing bowl, add the coconut yogurt, sumac, lemon zest and mix while drizzling the olive oil. Taste and adjust the seasoning with salt and pepper. Set aside
  • Remove the carrots from the oven and let cool slightly
  • Lay the Sumac Yogurt on a flat white serving platter..Arrange the roasted whole carrots on top of the yogurt and finish with fresh arugula, dill or carrots tops..
  • Serve immediately.

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