Moroccan-Inspired Whole Roasted Carrots

with Dill-Sumac Sauce, Lemon Zest & Olive Oil

This dish combines warm Moroccan spices with fresh herbs and bright citrus, making it a stunning and flavorful centerpiece or side.

-Bon Appetit! 

Cory Wolin 

@hummushibiscus

Ingredients

 For the Roasted Carrots:

2 pounds whole carrots with tops trimmed to 1–2 inches, washed well 

3 tablespoons extra-virgin olive oil 

1 tablespoon honey or maple syrup 

1 teaspoon ground cumin 

1 teaspoon ground coriander 

½ teaspoon ground cinnamon 

½ teaspoon smoked paprika or sweet paprika

½ teaspoon salt 

Freshly ground black pepper, to taste 

For the Dill-Sumac Sauce:

1 cup Greek yogurt

2 tablespoons fresh dill, finely chopped 

1 tablespoon sumac 

1 garlic clove, minced 

1 tablespoon fresh lemon juice 

Salt, to taste 

 To Finish:

Zest of 1 lemon 

2 tablespoons extra-virgin olive oil 

Toasted sliced almonds (optional, for garnish) 

Instructions

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.

2. Prepare the carrots: Trim the root ends but leave about 1–2 inches of the green tops intact for presentation. Peel the carrots if desired (especially if skins are coarse), and dry.

3. Make the spice blend: In a small bowl, mix olive oil, honey, cumin, coriander, cinnamon, paprika, salt, and pepper.

4. Coat the carrots: Toss the whole carrots in the spice blend until evenly coated. Arrange them in a single layer on the baking sheet.

5. Roast: Roast the carrots for 35–40 minutes, turning once halfway through, until tender and caramelized but still holding their shape.

6. Prepare the dill-sumac sauce: While the carrots roast, whisk together the yogurt, dill, sumac, minced garlic, lemon juice, and salt in a bowl until smooth and creamy.

7. Assemble: Spread the dill-sumac sauce on a serving platter or plate. Arrange the roasted whole carrots on top.

8. Finish: Sprinkle with lemon zest and drizzle with olive oil. Garnish with toasted almonds, if using, and additional dill or sumac for color and flavor.

9. Serve: Serve warm or at room temperature as an elegant side dish.