Roasted Carrots With Goat Milk Yogurt And Cumin

This week, I will continue to assure you that some vegetables can be tastier than you think.

Recently I found a leftover package of carrots in the fridge, which I bought for the hummus. I had salmon in the oven and a side dish with barely on the stove, so I decided to add a little bit of fiber to my dinner. That’s why I made up this recipe.

I always keep a small package of goat’s milk yogurt in my fridge in case if I need to make an unusual dressing for a salad, add it to the soup or make a fragrant sauce for vegetables. As it turned out, it goes well with carrots and lemon juice, so be sure to try it!


Serving Size:

2 medium plates


  • 400 grams of mini carrots, you can have different varieties
  • 50 grams of goat milk yogurt
  • 1 tsp. garlic powder
  • 0.5 tbsp. cumin
  • Juice of one lemon
  • Olive oil
  • Salt
  • Cilantro leaves for serving

Nutrition Per Serving:

  • 168 Calories
  • 6.8 g Fat
  • 22.8 g Carbs
  • 5 g Fiber
  • 13.3 g Sugar
  • 5.2 g Protein

How to make:

Preheat the oven to 200C/400F.

Cut the carrots in half, mix with salt, olive oil and garlic powder.

Roast in the oven for 20-25 minutes, or until the carrot are soft.

Mix goat’s milk yogurt with salt, cumin and lemon juice and set aside.

Remove the carrots from the oven and wait about 10 minutes before serving.

Mix carrots with yogurt and garnish with cilantro. You can also add freshly ground black pepper to taste.

That’s it! Bon Appetit!


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