Go Back Email Link
+ servings
featured image for Roasted Carrot Platter with Yogurt and Sumac

Roasted Carrot Platter with Yogurt and Sumac

Jenny from Not Entirely Average
Fresh lemon and herbs mingle with roasted carrots enhanced with warm Silk Road spices and tangy yogurt for a light meal or super swank side!
5 from 2 votes
Servings: 6 servings
Prep Time 40 mins
Cook Time 20 mins
Total Time 1 hr
Course Main Course, Side Dish
Cuisine American
Servings 6 servings
Calories 333 kcal


  • baking sheet
  • aluminum foil
  • medium shallow saucepan
  • platter


Ingredients for Roasted Carrot Platter with Yogurt and Sumac

  • 5 tablespoons olive oil divided
  • 1 teaspoon Kosher salt divided
  • 2 1/2 teaspoons ground sumac divided
  • 4 to 6 (6-inch) pita breads
  • 1/2 lemon zested
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 pound medium carrots peeled, trimmed, scrubbed, and halved lengthwise down the middle
  • 2 tablespoons salted butter
  • 1/4 cup golden raisins
  • 1/2 cup sliced almonds
  • 1 teaspoon thyme fresh, divided
  • 1 1/2 cups whole-milk Greek yogurt
  • 1 tablespoon parsley chopped


The Method

  • Spoon the yogurt into a bowl. Set aside and allow it to come to room temperature while you prepare the carrots and the pitas.
  • Preheat oven to 450°. In a medium bowl, combine 3 tablespoons of the olive oil, 1/4 teaspoon of the Kosher salt, and 1 teaspoon of the sumac. Use a pastry brush to brush the sumac oil all over each pita. Stack the breads after oiling and cut in halve. Wrap the stack in heavy gauge aluminum foil and set aside.
  • Wash and trim the carrot tops to 1-inch. Set tops aside for another use. Use a sharp kitchen knife and CAREFULLY run the knife right down the middles to create halves. Using the same bowl used for the sumac oil, add an additional 1 teaspoon sumac and 1/2 teaspoon Kosher salt followed by fresh lemon zest, coriander, cumin, and remaining 2 tablespoons of olive oil. Place carrots in the bowl and toss to coat.
  • Spread the carrots out evenly in a single layer on a baking sheet. Transfer carrots to the hot oven and roast carrots for between 15 and 20 minutes or until they begin to turn golden brown. After 10 minutes of roasting, add the foil-wrapped pitas to separate oven rack. Heat for the remainder of the roasting time, about 10 minutes. Remove all from the oven and set aside to cool.
  • Melt butter in a shallow saucepan over medium-low heat and brown. NOTE see my instructions for browning butter in the notes below. Add raisins, sliced almonds, 1/2 teaspoon thyme, and remaining the 1/2 teaspoon of sumac. Cook gently until the raisins puff up, about 1 minute. Let cool.
  • To the now room temperature yogurt, add 1/4 teaspoon salt, and remaining 1/2 teaspoon thyme and whisk. Spread yogurt onto a pretty serving platter. Toss the carrots with the raisin-nut mixture and the chopped parsley. Spoon over yogurt and serve drizzle with olive oil and finish with a liberal pinch of sea salt if desired. Unwrap the warmed pitas and serve alongside the carrot platter.


Please Note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not use table salt or iodized salt in any of the recipes you find on Not Entirely Average UNLESS specified otherwise.

Make Ahead through step 5, up to 5 hours in advance and chill yogurt and carrots separately in airtight containers in the refrigerator. Bring carrots and yogurt to room temperature, about 1 1/2 hours before assembling and serving. Reheat pitas in foil as necessary.

How To Brown Butter

  • Begin
    by cutting unsalted butter into small pieces and place it in a light-colored pot or pan. Light-colored cookware ensures you can see how dark the butter gets as it cooks, while small pieces enable it to melt and cook evenly.
  • Turn
    on the heat to medium and let the butter melt. This step requires constant monitoring as the butter will go from liquid to brown in mere minutes. High heat will brown the butter very quickly, but if you don't keep a close eye on it, the milk solids could sink to the bottom of the pan and burn. So, no stepping away, and maintain medium heat versus high heat.
  • Stir
    can take the pan off the burner because the butter will continue cooking even after you off the heat. The butter should be an acorn brown color and smell slightly nutty. Pour the brown butter into a bowl to end the cooking process. Now it is ready to use.


Serving: 1servingCalories: 333kcalCarbohydrates: 19gProtein: 10gFat: 26gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 13mgSodium: 497mgPotassium: 512mgFiber: 5gSugar: 10gVitamin A: 12822IUVitamin C: 6mgCalcium: 144mgIron: 1mg
Keyword carrot appetizer recipes, carrots, light meals, roasted carrot appetizer, roasted carrots, roasted vegetables, sunset magazine recipes, vegetarian
Tried this recipe?Let me know how it was!