Carrots with Black Garlic & Herb Yoghurt

Roasted Carrots with Black Garlic & Herb Yoghurt 3

I think I’m with a lot of people on the fact that I prefer carrots in raw form. Boiled or steamed ones can be mushy and bland, even the good ones! There’s something so satisfying about that cold, crisp snap of a carefully cut stick along with the slightly green aroma they tend to have when raw.

Roasted Carrots with Black Garlic & Herb Yoghurt

That said, you can tell me to eat any vegetable once roasted and chances are high that I’ll love it – cauliflower and Brussels sprouts being prime examples. In the UK especially we seem to have resigned those veggies to the ‘boil-to-death’ bitterness which makes them infamously unpopular with children. Roasting helps to caramelise and enhance the natural sugars plus it adds more texture. They become soft and buttery inside with burnished, crispy exteriors.

As carrots are naturally sweet, roasting makes them even more candy-like . This sweetness can get a bit overwhelming and monotonous as a side so I added a yogurty dressing for contrast. It’s creamy and cooling thanks to the herbs with nuttiness from toasted pumpkin seeds. It swings back into a more savoury spectrum with a special little ingredient: Black garlic.

Roasted Carrots with Black Garlic & Herb Yoghurt 2

Black garlic has become a lot more easily available recently and I’ve seen it in many UK supermarkets. The garlic isn’t raw, it’s slow roasted at a very low temp. It’s milder with an added bonus of not giving you garlic breath. Cos mate, no matter how much parsley or lemon you eat after raw garlic touches your tongue, you’d still be tasting it for hours.

Carrots with Black Garlic & Herb Yoghurt

5 from 1 vote


  • 10 carrots , , washed
  • olive oil
  • salt
  • 2 tbsp pumpkin seeds
  • ~1/4 cup , (4 tbsp) cilantro leaves (coriander), plus more for garnish
  • ~1/4 cup , (4 tbsp) mint leaves
  • 1 clove of black garlic , , peeled
  • 4 heaped tbsp plain yogurt
  • 1/4 red chilli pepper , , fresh or dried (leave the seeds in if you want more heat or add more to taste)
  • 1 tbsp water


  • Preheat the oven to 350 F (180 C).
  • Remove the tops of the carrots, place them into a roasting pan and drizzle with some olive oil. Toss the carrots to coat, and season with salt.
  • Place the tray into the oven for 30 minutes, then flip the carrots over and return to the oven for 10-15 minutes until slightly wrinkled with darkened edges.
  • Meanwhile toast the pumpkin seeds in a small, dry frying pan: Stir them over a medium heat until puffed and fragrant - this will only take a few minutes. Set aside.
  • In a blender (or a small jug with an immersion blender) blitz together the herbs, garlic, yogurt, chilli and water.
  • Place the roasted carrots onto a plate or serving dish and layer on the yoghurt dressing. To finish, sprinkle over the toasted pumpkin seeds and some chopped cilantro (coriander).
Tried this recipe?Let me know how it went! Mention @izyhossack or tag #topwithcinnamon!

45 thoughts on “Carrots with Black Garlic & Herb Yoghurt”

  1. Oh my goodness these look DELICIOUS! I love anything with garlic and the photos are absolutely beautiful 🙂

  2. OMG these look absolutely wonderful! Such gorgeous color on them!!! It’s hard finding such beautiful farm picked carrots in the states 🙂 Will have to do some searching!!!
    And I really love that yogurt dressing on top! Pinning!

  3. That yogurt looks sooooo good!! And I’m with you – roasted vegetables are the best.

  4. Beautiful recipe! I recently discovered black garlic, and I am anxious to play with it in my kitchen. I have nearly all of the ingredients for this, so I think I’m going to try it. Just lovely!

  5. These look amazing. Roasting carrots is my favorite way to enjoy them…and the sauce, well: AWESOME. Thank you so much. D

  6. Roasted carrots are like crack to me. I could eat that whole plate, no worries at all! Killin it as always, Izy.

  7. Mmmmm, this looks delicious! I can imagine the yoghurt going really well with roasted sweet potato as well. Although I have to say I’ve never seen black garlic in an Australian supermarket

  8. You can avoid garlic breath by dry roasting garlic cloves on top of the stove before using them in salads or pestos. Stab them first, they don’t need to be roasted until melting, a bit of charred skin on the outside and firm within. They also lose any bitterness.

  9. Roasted carrots are my absolute favourite vegetable. The best thing we ever did to veg was to stop boiling it and we roast everything now. Roasted broccoli is amazing as well.

  10. Wow these look so gooooood. Running to the farmers market this afternoon, so this is definitely on the dinner menu for tonight now! Though I’m not sure where I can find black garlic. Think it will be just as good with the regular ol’ white garlic?

  11. I’m so with you on the whole raw carrot thing – so crunchy and delicious. But roasted wins me over every time, especially young carrots that are thin enough to crisp up in the oven. This looks like the perfect side dish and love the addition of black garlic.

  12. “Cos mate, no matter how much parsley or lemon you eat after raw garlic touches your tongue, you’d still be tasting it for hours.” *insert crying/laughing emoji face* Izy, you know my soul. YUP. These carrots are such beauty–they remind me of these fried carrots I had at this Houston restaurant that came with this delicious sauce (mole negro, according to the site?), golden raisins and cashews. NOM. Can’t wait to tryyy.

  13. That’s a new way to cook carrots! I love them roasted so much, they have this sweetness in them that’s driving me crazy!

  14. This looks wonderful Izy! Roasted veg is my JAM and love this light herby yoghurt, looks like the perfect summer side dish of atop some grains would be great!

  15. I totally prefer roasted carrots (and your body supposedly absorbs more of the nutrition when roasted versus raw when it comes to carrots) and love how they turn into vegetable candy. Your idea of throwing roasted carrots into a baked good is GENIUS!

  16. This is a beautiful recipe. I found a new thing here like black garlic and I am anxious to play with it in my kitchen.and another thing about roasted carrots. It is my favorite vegetable absolutely and I could eat that whole plate, no worries.

  17. These were incredibly delicious and simple!!! Thank you so much for the recipe. Ate them all for dinner just now 😀 I’m a vegetarian so it is difficult to think of something to serve this with for guests, but maybe some sandwiches would be good as a side. What do you think? 🙂

  18. This is totally fantastic, Izy! The whole roasted carrots are a life-changer in an of themselves. My boyfriend and I gobbled up the first batch and then I made another round for a lunch with my Mom for Mother’s Day. So yummy! I made a few changes to my version- adding lemon juice and zest and some olive oil to the yogurt sauce, and serving it atop millet. Avocado and beluga lentils were a nice addition mixed in with it all. I posted it on my blog with a link to your original recipe! Thank you!

  19. This looks sooo good. I love carrots, however I’ve never eaten this dish before. Gonna give it a try 😀

  20. Oh great! Finally i found the way to make my son eat carrots. Thank you so much for this recipe.

  21. This recipe looks amazing and I can’t wait to try it!! However I’m really struggling to find black garlic. Ive never used it before either. Is it possible to substitue it with white garlic or does it taste completely different? Thankyou!
    Whitney x

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