Spiced Roasted Carrots

November 17, 2020

One of the best things about autumn is that our ovens can finally be cranked up to roasting temperatures without overheating our kitchens. Many people make the mistake of trying to roast veggies at temperatures that are too low…don’t be scared to turn up the heat! These carrots are complimented by warm spices like coriander and turmeric, and then cooled with a bit of greek yogurt for dipping. Make sure you use every bit of that spiced oil when serving!


1½ lb heirloom carrots

3 Tbsp extra virgin olive oil

2 tsp paprika

1 tsp ground coriander

1 tsp ground turmeric 

1 tsp kosher salt

to serve:

greek yogurt




  1. Preheat the oven to 450F. Line a baking sheet with foil.
  2. In a large bowl, whisk together the olive oil and all spices. Scrub the carrots (instead of peeling), then cut on the diagonal into thick slices, about ½ inch thick. Toss the carrots in the spiced olive oil, then spread evenly over the baking sheet.
  3. Place in the center of the oven, and roast for about 20-25 minutes, until the edges of the carrots caramelize. Remove from the oven and allow to rest for a couple of minutes.
  4. Spread yogurt onto a serving dish, then top with the roasted carrots. Drizzle any spiced oil left on the baking dish over the carrots and yogurt, then sprinkle dukkah.


Recipe by Local Roots recipe contributor, Chef Casey Corn @casey_corn

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