i hart nutrition


I love roasted carrots because they’re such a versatile dish and can be made savoury, sweet, or both! For this recipe, I topped them with jalapeño yogurt sauce, fresh mint and parsley, and they did not disappoint!  For a dairy free version you can use plain coconut or cashew yogurt or tahini. Feel free to also add fresh pomegranate seeds for a pop of sweetness. ENJOY!

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For the carrots:

  • 1 bunch of peeled carrots
  • 1 tsp olive oil
  • Fresh pepper and salt

For the yogurt sauce:

  • 2 tsp olive oil
  • 1/2 cup plain yogurt
  • 1 clove minced garlic
  • 1 tbsp finely chopped shallot
  • 12 tbsp fresh lemon juice
  • 1 tbsp finely chopped and seeded jalapeño pepper
  • 1 tbsp chopped parsley or mint


For the carrots:

  1. Preheat the oven to 400° and line a baking sheet with parchment paper
  2. For thicker carrots, slice them in half lengthwise and lay flat on the baking sheet
  3. Drizzle with olive oil and salt and pepper
  4. Roast for 40 min (or until carrots are blistered and soft), flipping halfway

For the yogurt sauce:

  1. In a small bowl combine yogurt sauce ingredients, mix well, and evenly drizzle over roasted carrots. Top with extra fresh parsley and mint.

Pro Tip: I used the extra sauce on my salmon!


  • Serving Size: 2-3