Roasted Carrots with Vegan Yogurt, Citrus and Toasted Pumpkin Seeds by @le.renard.et.les.raisins

50 min

4 servings

🥕

1 kg

Carrots

🫙

10 ml

Cumin seeds

🫗

Cooking oil

🧂

5 ml

Salt

🥣

200 g

Soy yogurt

🫒

15 ml

Olive oil

🌿

15 g

Dill

🌿

10 g

Mint leaves

🍎

1

Citrus fruit

⚫

1 g

Pepper

🌱

60 g

Pumpkin seeds

🧈

40 g

Margarine

🌶️

5 ml

Harissa

  1. Preheat

    Preheat the oven to 180°C / 350°F.

  2. Peel
    • carrots

    Peel the carrots and cut them lengthwise in half.

  3. Toss
    • carrots
    • neutral cooking oil
    • cumin seeds

    Toss the carrots with neutral cooking oil, cumin seeds, and salt.

  4. Spread
    • carrots

    Spread the seasoned carrots in one layer on the baking sheet.

  5. Roast
    • carrots

    Roast the carrots for at least 30 minutes until tender and lightly caramelized.

  6. Chop
    • fresh dill

    Finely chop the fresh dill and fresh mint.

  7. Zest
    • lemon

    Zest and juice the lemon.

  8. Mix
    • Greek-style soy yogurt
    • olive oil

    Mix Greek-style soy yogurt with olive oil until smooth and lightly emulsified.

  9. Season
    • salt
    • Soy yogurt

    Season the yogurt sauce with salt and black pepper.

  10. Stir
    • fresh dill
    • lemon
    • Soy yogurt

    Stir fresh dill, fresh mint, lemon juice, and lemon zest into the yogurt sauce.

  11. Melt
    • vegan margarine

    Melt vegan margarine in a hot frying pan.

  12. Toast
    • pumpkin seeds
    • harissa
    • Margarine

    Toast pumpkin seeds with harissa in the margarine until fragrant and crisp.

  13. Spread
    • Greek-style soy yogurt

    Spread the herbed citrus yogurt sauce over the serving platter.

  14. Arrange
    • carrots
    • pumpkin seeds

    Arrange the roasted carrots over the sauce and scatter the spicy pumpkin seeds on top.

  15. Garnish
    • fresh dill

    Finish with extra chopped fresh herbs and serve warm.

Roasted Carrots with Vegan Yogurt, Citrus and Toasted Pumpkin Seeds by @le.renard.et.les.raisins

50 min

4 servings

🥕

1 kg

Carrots

🫙

10 ml

Cumin seeds

🫗

Cooking oil

🧂

5 ml

Salt

🥣

200 g

Soy yogurt

🫒

15 ml

Olive oil

🌿

15 g

Dill

🌿

10 g

Mint leaves

🍎

1

Citrus fruit

⚫

1 g

Pepper

🌱

60 g

Pumpkin seeds

🧈

40 g

Margarine

🌶️

5 ml

Harissa

Preparation Steps

  1. Step 1/15

    Preheat the oven to 180°C / 350°F.

  2. Step 2/15

    Peel the carrots and cut them lengthwise in half.

    🥕carrots
    🔪vegetable peeler
    🔪chef's knife
    🪵cutting board

  3. Step 3/15

    Toss the carrots with neutral cooking oil, cumin seeds, and salt.

    🥕carrots
    🫗neutral cooking oil
    🫙cumin seeds
    🧂salt
    🥣mixing bowl

  4. Step 4/15

    Spread the seasoned carrots in one layer on the baking sheet.

    🥕carrots
    🍳baking sheet

  5. Step 5/15

    Roast the carrots for at least 30 minutes until tender and lightly caramelized.

    🥕carrots
    🍳baking sheet

  6. Step 6/15

    Finely chop the fresh dill and fresh mint.

    🌿fresh dill
    🌿fresh mint
    🔪chef's knife
    🪵cutting board

  7. Step 7/15

    Zest and juice the lemon.

    🍋lemon
    🍋citrus zester
    🍋citrus juicer

  8. Step 8/15

    Mix Greek-style soy yogurt with olive oil until smooth and lightly emulsified.

    🥣Greek-style soy yogurt
    🫒olive oil
    🥣mixing bowl
    🥄spatula

  9. Step 9/15

    Season the yogurt sauce with salt and black pepper.

    🧂salt
    ⚫black pepper
    🥣mixing bowl
    🥄spatula

  10. Step 10/15

    Stir fresh dill, fresh mint, lemon juice, and lemon zest into the yogurt sauce.

    🌿fresh dill
    🌿fresh mint
    🍋lemon
    🥣mixing bowl
    🥄spatula

  11. Step 11/15

    Melt vegan margarine in a hot frying pan.

    🥛vegan margarine
    🍳frying pan
    🥄spatula

  12. Step 12/15

    Toast pumpkin seeds with harissa in the margarine until fragrant and crisp.

    🌱pumpkin seeds
    🌶️harissa
    🍳frying pan
    🥄spatula

  13. Step 13/15

    Spread the herbed citrus yogurt sauce over the serving platter.

    🥣Greek-style soy yogurt
    🍽️serving platter
    🥄spatula

  14. Step 14/15

    Arrange the roasted carrots over the sauce and scatter the spicy pumpkin seeds on top.

    🥕carrots
    🌱pumpkin seeds
    🍽️serving platter

  15. Step 15/15

    Finish with extra chopped fresh herbs and serve warm.

    🌿fresh dill
    🌿fresh mint
    🍽️serving platter

Composition

Ingredients

Types

Vegetables, Herbs and Spices, Seasonings, Oils and Fats, Seeds and Nuts

Ingredients

Carrots, Cumin seeds, Cooking oil, Salt, Soy yogurt, Olive oil, Dill, Mint leaves, Citrus fruit, Pepper, Pumpkin seeds, Margarine, Harissa

Notes

Cumin seeds (or caraway seeds, amount not given), Cooking oil (a drizzle), Salt (for the carrots, for the yogurt sauce, to taste), Soy yogurt (Greek-style preferred), Olive oil (or rapeseed oil, a drizzle, for emulsifying the yogurt), Dill (chopped), Mint leaves (a few leaves, chopped), Citrus fruit (organic, juice and zest, any variety), Pepper (to taste), Harissa (or a pinch of chili flakes, optional)

Allergens

Pumpkin seed

Dietetics

Dietary regimen

Vegetarian, Egg-free, Meat-free, Plant-based

Calories

520 kcal

Macro nutrients

Protein: 13g, Carbohydrates: 47g, Fat: 34g, Fiber: 11g, Sugars: 18g

Nutritional Information

Minerals

Potassium: 760mg, Calcium: 150mg, Iron: 3.2mg, Magnesium: 105mg

Vitamins

Vitamin A: 2100mcg RAE, Vitamin K: 28mcg, Vitamin C: 18mg, Vitamin E: 4mg

Preparation

Time Information

Preparation

20 minutes

Cooking

30 minutes

Overall

50 minutes

Difficulty

Level

Easy (1/4)

Steps

15 steps

Equipments

Utensils

vegetable peeler, chef's knife, cutting board, mixing bowl, baking sheet, frying pan, spatula, citrus zester, citrus juicer, serving platter

Appliances

Oven, Stove

Type

Type

Type Of Dish

Salad, Side Dish, Starter

Occasions

Weeknight Dinner, Lunch, Dinner, Appetizer

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

French, Mediterranean, Middle Eastern

Geographic

France, Europe

Various

Aspect

Texture

Tender, Creamy, Crunchy, Juicy

Flavors

Sweet, Earthy, Tangy, Herbaceous, Spicy, Savory

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Keep sauce and carrots separate when possible), freezer : 1 month (Freeze roasted carrots only,Do not freeze the yogurt sauce)