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Roasted Carrots with Cumin Yogurt

Tart yogurt sauce balances sweet caramelized carrots in this simple recipe for a hearty side dish with a Mediterranean twist. Thanks to the June Oven, your carrots will come out evenly roasted and golden every time. Use rainbow carrots for a colorful presentation. It's best to use carrots that come in a bunch for this recipe -- they're usually a bit smaller than loose carrots and will cook faster and more evenly.

Prep Time — 15 min
Cook Time — 12 min
Servings — 4
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Ingredients

1½ pounds rainbow carrots

¼ cup extra-virgin olive oil

1½ teaspoons salt

½ teaspoon black pepper

½ cup Greek yogurt

1 tablespoon tahini

½ lemon

½ teaspoon salt

¼ teaspoon ground cumin

½ bunch cilantro

1 teaspoon extra-virgin olive oil

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Trim and peel carrots

Trim off the carrot tops and peel.

1½ pounds rainbow carrots

chopping board

knife

vegetable peeler

Place the carrots on the June Pan and add oil

Place the carrots on the June Pan and drizzle with the olive oil.

¼ cup extra-virgin olive oil

June Pan

liquid measuring cup

Season the carrots

Sprinkle the carrots with the salt and pepper and toss to coat. Spread the carrots on the June Pan in a single layer.

1½ teaspoons salt

½ teaspoon black pepper

measuring spoons

Broil the carrots

Place the carrots in the June Oven on the middle shelf of the June Oven. June will notify you when the carrots are ready. If desired, follow instructions on your June Oven to continue cooking.

June Oven

Start the sauce

Place the yogurt and tahini in a medium bowl. Squeeze the lemon half into the bowl.

½ cup Greek yogurt

1 tablespoon tahini

½ lemon

medium bowl

citrus juicer

Finish the sauce

Add the salt and cumin to the yogurt. Stir the sauce until it is combined.

½ teaspoon salt

¼ teaspoon ground cumin

spatula

Chop the cilantro

Trim any woody stems off the cilantro. Chop the leaves and tender stems roughly.

½ bunch cilantro

Garnish and serve the carrots

Transfer the carrots to a serving platter and spread the yogurt sauce over them with a spoon or spatula. Sprinkle the carrots with the cilantro and drizzle olive oil over them before serving.

chopped cilantro

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