Mediterranean Roasted Carrots are tender, caramelized carrots seasoned with paprika, oregano, and garlic, then plated over a creamy whipped Greek yogurt base infused with fresh parsley. The contrast between charred vegetables and cool yogurt makes this a standout appetizer or side.
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Preheat your oven to 425°F (220°C).
Peel the carrots and slice them in half lengthwise.
In a large bowl, combine olive oil, paprika, garlic powder, dried oregano, red pepper flakes (if using), salt, and pepper.
Add the carrots to the bowl and toss until they are evenly coated with the oil and spices.
Spread the carrots in a single layer on a parchment-lined baking sheet.
Roast for about 20 minutes, or until tender and charred at the edges.
While the carrots are roasting, prepare the whipped yogurt. In a food processor, combine the Greek yogurt, fresh parsley, fresh dill, minced garlic, tahini, lemon juice, and 1 tbsp of olive oil.
Blend until the mixture is smooth and creamy.
To serve, spread a generous layer of the whipped yogurt on a plate or platter.
Arrange the roasted carrots on top of the yogurt.
Garnish with a drizzle of pomegranate molasses, crumbled feta cheese, chopped walnuts, and extra fresh dill.
Store roasted carrots and whipped yogurt separately in airtight containers for up to 3 days refrigerated; reheat carrots at 350°F for 8–10 minutes and serve over cold or room-temperature yogurt.
Yes. Mix the Greek yogurt with parsley and seasonings up to 1 day ahead, then refrigerate in an airtight container. Spread it on the plate just before serving the warm roasted carrots.
Roast until the edges are dark brown and caramelized and a fork pierces the thickest part easily, about 25–30 minutes at 425°F. The carrots should be tender but not mushy.
Greek yogurt is thicker and creamier; regular yogurt will be thinner. If using regular yogurt, drain it through cheesecloth for 2–3 hours or use 3/4 cup regular yogurt mixed with 2 tbsp thick sour cream.
Cut them into uniform 3–4 inch batons or halve thin carrots lengthwise so they roast evenly and develop a charred exterior while staying tender inside.
Yes. Double or triple all ingredients, use two sheet pans, and rotate them halfway through roasting to ensure even charring.
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