Recipe: Roasted Carrots with Cumin Yogurt from Preserve

Calling all cumin fans—this easy side dish is for you.

Preserve's carrots with cumin yogurt. Photograph by Scott Suchman

At his Annapolis restaurant Preserve, chef Jeremy Hoffman pairs simple roasted carrots with zesty cumin yogurt. The spice serves to tease out the sweet meatiness from the vegetables.

Serves 6 to 8

Roast the carrots:

  • 3 pounds baby carrots, peeled
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 2 tablespoons ground cumin


Preheat the oven to 350 degrees. Mix all the ingredients in a large bowl, then turn them onto a sheet tray. Roast until the carrots are cooked though and have a nice roasted color, about 25 minutes.

Make the cumin yogurt:

  • 2 cups Greek yogurt
  • 1 tablespoon ground cumin
  • 1 teaspoon curry powder
  • 1 teaspoon salt
  • ¼ cup lemon juice


In a small bowl, mix all the ingredients until well-combined. Set aside.

Plate the carrots:

  • Toasted almonds, for garnish
  • Cilantro, for garnish


Streak the yogurt on the bottom of a plate, and scatter the carrots over top. Finish the dish with toasted almonds and cilantro.