Cumin Roasted Carrots

Cumin Roasted Carrots


  • 350 g carrots
  • 3 tsp olive oil
  • 2 tsp cumin seeds
  • Pinch of salt

For the dressing

  • 5 tbsp vegan unsweetened yoghurt
  • 3 tsp harissa
  • Pinch of salt
  • 2 tsp lemon juice

For the lentil salad

  • 400 g tin of green lentils drained
  • 3 tbsp chopped parsley
  • Chopped carrot tops optional
  • Zest of 1/2 lemon
  • 2 tsp lemon juice
  • Handful dried apricots chopped
  • Pinch of salt


  • Preheat the oven to 220°C.
  • Scrub the carrots and cut in half lengthways. Spread over a baking tray and drizzle with olive oil, season with salt and pepper and sprinkle with cumin seeds.
  • Roast for 20-25 minutes (or longer depending on the size of the carrots), turning halfway through, until golden on the outside and soft all the way through.
  • Meanwhile, make the lentil salad and dressing.
  • Add the drained lentils to a bowl and season well with salt and pepper. Add the parsley, finely chopped carrot tops if using, lemon zest and juice and chopped apricots. Mix everything together.
  • Mix the dressing ingredients together in a small bowl.
  • Serve the carrots on top of the lentils, drizzle with the dressing and top with almonds and parsley. Enjoy!

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