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Smoky roasted carrot halves with charred edges over whipped yogurt, drizzled with cumin-paprika oil on a ceramic plate

Smoky Roasted Carrot Yogurt Plate

Smoky roasted carrots over whipped yogurt with a warm cumin-paprika oil. Ready in 40 minutes, vegetarian, and flexible enough for a starter or a light meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 230
Ingredients Method Notes

Ingredients
  

Carrots
  • 700 g medium carrots, peeled and halved lengthwise about 5-6 medium carrots
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 0.5 tsp ground cumin
  • 0.5 tsp fine sea salt
  • 0.25 tsp black pepper freshly ground
Whipped yogurt base
  • 300 g full-fat Greek yogurt 10% fat
  • 1 tbsp fresh lemon juice
  • 1 piece garlic clove, finely grated
  • 0.25 tsp fine sea salt
Cumin-paprika oil
  • 3 tbsp olive oil
  • 1 tsp cumin seeds
  • 0.5 tsp smoked paprika
  • 0.25 tsp chili flakes optional, adjust to taste
To serve
  • 10 g fresh mint or flat-leaf parsley leaves
  • 2 tbsp toasted pumpkin seeds optional
  • 4 pieces lemon wedges

Method
 

Roast the carrots
  1. Heat the oven to 200 C / 390 F. Place a large rimmed sheet pan inside while the oven preheats.
  2. Toss the halved carrots with 2 tbsp olive oil, 1 tsp smoked paprika, 0.5 tsp ground cumin, 0.5 tsp salt, and black pepper in a mixing bowl until evenly coated.
  3. Remove the hot sheet pan from the oven and arrange the carrots cut-side down in a single layer with at least 2 cm of space between each piece.
  4. Roast for 22-25 minutes until the cut sides are deeply caramelized and the edges show dark char in places. Do not flip them halfway through.
Make the whipped yogurt base
  1. While the carrots roast, combine the Greek yogurt, lemon juice, grated garlic, and 0.25 tsp salt in a bowl.
  2. Whip vigorously with a fork for 30-40 seconds until the yogurt loosens and looks slightly glossy. Taste and adjust salt and lemon.
Make the cumin-paprika oil
  1. Pour 3 tbsp olive oil into a small saucepan over medium heat.
  2. Add the cumin seeds and cook, stirring, for 60-90 seconds until the seeds turn golden and begin to pop.
  3. Remove from heat immediately. Stir in the smoked paprika and chili flakes. The residual heat will bloom the spices. Set aside.
Assemble and serve
  1. Spread the whipped yogurt across the base of a large serving plate or four individual plates, using the back of a spoon to create soft swoops.
  2. Arrange the hot roasted carrots over the yogurt, cut-side up so the caramelized faces show.
  3. Spoon the warm cumin-paprika oil evenly over the carrots and yogurt.
  4. Scatter fresh mint or parsley leaves over the top, add toasted pumpkin seeds if using, and place a lemon wedge on the side. Serve immediately.

Notes

If the yogurt base stiffens while you finish roasting the carrots, whip it again briefly with a fork before spreading. Cold yogurt straight from the fridge needs 30 seconds of working before it spreads smoothly.