Roasted Carrots with Carrot Top Gremolata & Vegan Lemon Yoghurt

There’s something satisfying about recipes that feel impressive enough to place in the centre of a table, while still being relatively simple to make.

This is one of those dishes.

The sweetness of slow-roasted carrots paired with sharp lemon yoghurt, herbs and pomegranate makes it feel bright enough for warmer months, while still substantial enough to sit comfortably alongside slower shared lunches and dinners.

It’s the kind of dish that works equally well for entertaining or making ahead for the week. Served slightly warm or at room temperature, it pairs beautifully with grilled vegetables, fresh bread, salads or simple proteins and holds up surprisingly well once prepared.

One of the best parts is that almost everything can be done ahead of time. The carrots roast earlier in the day, the yoghurt sauce keeps well in the fridge, and the carrot top gremolata turns what would usually be discarded into one of the most flavourful parts of the dish.

Roasted Carrots with Carrot Top Gremolata & Vegan Lemon Yoghurt

Serves 4–6 as a side

Ingredients

Roasted Carrots

• 750g carrots with tops attached
• Olive oil
• Salt and pepper
• Pomegranate seeds, for garnish

Carrot Top Gremolata

• 2 tbsp finely chopped carrot tops
• 2 tbsp finely chopped fresh parsley
• 1 small garlic clove, grated
• ½ tsp orange zest
• ¼ tsp toasted cumin seeds
• Pinch of sea salt

Vegan Lemon Yoghurt

• ¼ cup unsweetened vegan yoghurt (coconut works best)
• ½ fresh lemon juice
• ¼ tsp lemon zest
• 1 tsp olive oil
• Pinch of fine salt

Method

Preheat the oven to 220°C and line a baking tray.

Wash the carrots and carrot tops thoroughly, then pat dry. Remove the tops and set aside for the gremolata.

Place the whole carrots onto the tray, drizzle generously with olive oil and season with salt and pepper. Toss to coat well.

Roast for 20–30 minutes, turning once halfway through, until tender and caramelised around the edges.

Make the gremolata by finely chopping the reserved carrot tops and parsley, then combine in a small bowl with the garlic, orange zest, toasted cumin seeds and sea salt.

Then make the lemon yoghurt. In a separate bowl, whisk together the vegan yoghurt, lemon juice, lemon zest, olive oil and salt until smooth. Taste and adjust seasoning if needed.

While the carrots are still slightly warm, toss them gently with the gremolata.

Transfer to a serving platter, drizzle over the lemon yoghurt and finish with pomegranate seeds just before serving.

Serve warm or at room temperature.

Notes

This dish can be mostly prepared ahead of time:

• roast the carrots earlier in the day
• make the yoghurt sauce ahead and keep chilled
• prepare the gremolata in advance

For the best texture and freshness, assemble just before serving.