Every dish I had at Gjelina was packed with flavor – perfectly balancing sweet and sour notes. Their thumbelina carrot dish was a favorite with the sweetness of the almost caramelized carrots and the tangy-ness of the yogurt. I’ve adapted the original recipe to bring you a slightly simpler, dairy free version. The original recipe can be found here.

roasted carrots with yogurt + cilantro
  • 1 bunch organic carrots, washed, trimmed, and cut in half
  • 1 tablespoon fresh orange juice
  • 1 tablespoon fresh thyme leaves
  • 1 bay leaf
  • Generous drizzle olive oil
  • Kosher salt and freshly ground black pepper
  • 1/2 teaspoon cumin 
  • 1/2 teaspoon turmeric
  • 1/2 cup unsweetened coconut yogurt
  • 1 tablespoon fresh lime juice
  • 1/4 cup cilantro leaves, plus more for serving
  • 1/2 tablespoon sesame seeds, toasted
  • 1/2 tablespoon hemp hearts

Preheat oven to 450°. Toss carrots, squeeze of orange, thyme, bay leaf, and olive oil on a rimmed baking sheet. Season with salt and pepper. Roast for about 30 minutes, tossing them halfway. Remove the bay leaf.

Meanwhile, purée cumin, turmeric, coconut yogurt, lime juice, ¼ cup cilantro, and a generous drizzle of olive oil. Season with salt and pepper.

Serve carrots topped with cumin yogurt, cilantro,  sesame seeds, and hemp hearts.


Note: When you’re looking for coconut yogurt, look for one without additives. I purchase Anita’s yogurt at my local grocer.