Roasted Dutch Baby Carrots with Spiced Yoghurt


Roasted Dutch Baby Carrots | Harris Farm Markets

Show off this seasons baby Dutch carrots with a simple roast recipe with citrus and za’atar flavours topped with a spiced yoghurt dressing. This dressing recipe also works well with other vegetables like sautéed broccolini, or roasted cauliflower.


  • 2 bunches Dutch baby carrots

  • 1 tbsp maple syrup

  • Juice of 1 lemon

  • 2 tsp za’atar plus extra for serving

  • 1 small hand-full parsley roughly chopped

  • Olive oil for cooking

For the spiced yoghurt dressing:

  • 1/2 cup Greek yogurt

  • 2 tbsp lemon juice

  • Pinch sea salt

  • 1 tsp coriander seeds

  • 1/2 tsp cumin seeds

  • Fresh mint chopped finely

  • Fresh parsley chopped finely



  1.  Pre heat the oven to 180°

  2. Wash and remove the stems of the carrots.

  3. Place the carrots into a roasting tray ( 35cm x 25cm), drizzle over with a dash of olive oil and the maple syrup, and toss the tray to evenly coat. Place in the oven to roast for 30 - 35 minutes or until they are tender and the skins are starting to wrinkle up.

  4. Meanwhile, the spiced yogurt dressing can be made: combine the coriander and cumin seeds into a fry pan and dry roast them on medium heat for a few minutes or until the seeds start to pop and become fragrant. Remove them from the heat before they start to burn. Allow too cool down slightly before adding the spices to a mortar and pestle, pounding down to a powder.

  5. In a small bowl, mix together the Greek yogurt, lemon juice, olive oil and spice mix. Stir to combine, followed by adding in the fresh parsley, finally chopped. Set aside.

  6. Once the carrots are finished roasting, remove them from the oven. Squeeze the lemon juice over while they are still hot, add a pinch of sea salt and sprinkle over the top with the za’atar. Toss the tray to coat all sides of the carrots with the spice mix.

  7. Serve the carrots on a platter with the spiced yogurt drizzled over the top and an extra handful of roughly chopped parsley and an extra sprinkle of za’atar.



Cook / prep time: 35 - 40 minutes

Serve: 4 side dish

Recipe and photography by Bonnie Coumbe. Visit her site here & Instagram here.