Roasted carrots with black cumin and yoghurt

Name: Roasted carrots with black cumin and yoghurt
Total time: 40 min
Yield: 4 people
Ingredients: 750 g carrots; 3 tablespoons olive oil; 1 tablespoon honey; salt and pepper; 1 teaspoon black cumin seeds; 200 g Greek yoghurt; 1 garlic clove, crushed; a handful of fresh mint

Updated on 10 October 2026

Makes: 4 people
Time: 40 min
From: Black cumin

Ingredients

750 g carrots
3 tablespoons olive oil
1 tablespoon honey
salt and pepper
1 teaspoon black cumin seeds
200 g Greek yoghurt
1 garlic clove, crushed
a handful of fresh mint

Method

Preheat the oven to 200 °C. Peel the carrots and halve them lengthways, or quarter them if thick.
Toss them on a baking tray with the olive oil, honey, salt and pepper and roast for 25 to 30 minutes, until tender and caramelised at the edges. Turn them halfway through.
Meanwhile, toast the black cumin in a dry frying pan for a minute or so, until fragrant.
Stir the garlic and a pinch of salt into the yoghurt and spread it over a serving dish.
Lay the warm carrots on top and scatter with the black cumin and shredded mint.

Storing: Leftovers, without the yoghurt, 2 days in the fridge.