🔑 Quick Answer: These oven roasted carrots with harissa yogurt are whole carrots roasted with crushed coriander then set over a lemony harissa-honey yogurt and finished with toasted pistachios, mint, and parsley. It serves eight as a side, works warm or at room temperature, and is make ahead, and healthy.
Oven roasted carrots are the dish I’d bring to just about any party. Carrots spend most of their lives as the sidekick, diced into a soup, blended into a dip, grated into muffins, or lined up next to the ranch dip. Here they finally get the spotlight: roasted whole until the edges char and the centers turn sweet, then piled onto a pool of lemony harissa-honey yogurt with a shower of pistachios and fresh herbs.
I dreamed this recipe up as an ode to the Cherry Bombe Farmers & Makers welcome party in September. Picture a tasting cellar buzzing with farmers, makers, and wine lovers, with color on every table and something new to taste at every turn. It was loud, bright, and so much fun, and I left wanting to cook something with that same energy.
Paso flies under the radar for plenty of people who live outside California, and carrots fly under the radar on most dinner tables. I think both deserve a main character moment. This recipe is my case for each, because it’s easy enough for a weeknight, pretty enough for a buffet, and right at home at a potluck.
Why Trust Us
I’m Aida Mollenkamp, a Le Cordon Bleu-trained chef and cookbook authorwho ran the professional test kitchen as Food Editor at CHOW magazine. Every recipe on this site is tested three to five times before it publishes to make sure it will work for you.
These days, every recipe on this site gets tested three to five times before it goes live. I’m also a California native who lives in Mammoth Lakes, and I’ve developed recipes for brands including California Grown,, so cooking with what our farmers grow is basically part of my job.
My big discovery in testing was the pan. I roasted batches on parchment and on a bare sheet pan, and the bare pan won by a mile, with far more char and color. I also served them warm and at room temperature, and while both are good, room temperature is my favorite.
Our team at Salt & Wind Travel plans trips across California, including Paso Robles wine country, so this recipe comes from a place we know well.
Best for: This dish suits a host who wants an easy, colorful side for a buffet, a potluck, or a casual dinner party.
Cherry Bombe Farmers & Makers Inspiration
This recipe started at a party. In September, Cherry Bombe, the media brand that celebrates women in food, took its Farmers & Makers weekend to Paso Robles for three days in honor of the International Year of the Woman Farmer. California Grown hosted the Friday welcome party at the Austin Hope & Treana Tasting Cellar, and it set the tone for the whole weekend.
Walking in felt like a farmers market had thrown itself a party. Becky Sue Wilberding of Baking the Goods was making produce bouquets, and there were produce tattoo stickers, fig grilled cheese stand, and a huge seasonal cheese and butter spread. A prune taste-off pitted three stuffed prune bites against each other, and Austin Hope wines kept every glass full. I’ll share more about those prunes in an upcoming recipe.
I wanted to put that energy on a plate: the color, the big flavors, and the laid-back California fun. Sweet, charred carrots on a spicy, tangy yogurt felt like the best way to bring that party home.
If all this has you curious about Paso, start with our guide to Paso Robles wine country. When you’re ready to go, our travel planners can line up the kinds of tastings and farm visits that are tough to book on your own.
A Toast To California’s Champions
The weekend had a couple of real California champions in the mix. Austin Hope, which poured for the party, has one of its own in Gretchen Roddick, executive vice president of Hope Family Wines. She joined what was then a small, unknown family winery in Paso Robles in 1997, right out of Cal Poly San Luis Obispo, and helped grow it from about 1,000 cases a year to nearly one million.
The team at Austin Hope turns to Gretchen for everything, and she’s a total joy to work with. So it was no surprise when Wine Enthusiast named her Person of the Year at its 27th annual Wine Star Awards in October.
The weekend also landed in the final year of Karen Ross’s tenure as California’s Secretary of Food and Agriculture. Ross was first appointed in 2011 and retires at the end of 2026. She’s championed every California crop along the way, from the headliners to humble ones like carrots, and on the weekend’s panels she spoke with real hope about where California agriculture is headed.
About California Grown
You’ve probably spotted the blue-and-gold CA GROWN logo on produce stickers and grocery store signs, and that’s California Grown. The program connects shoppers with more than 63,000 farms that grow over 400 agricultural commodities, and it turns 25 this year. Carrots are a big part of that story, since California grew 73 percent of the country’s carrots in 2025, according to the USDA. Look for the logo next time you shop, or visit California Grown to meet the farmers.
Why You’ll Love These Oven Roasted Carrots
This is my go-to when I want a dinner party dish that looks impressive without keeping me stuck at the stove.
- The oven does most of the work, so you can stir together the sauce and set the table while the carrots roast.
- Every bite hits sweet, spicy, tangy, and crunchy all at once.
- The platter looks like a centerpiece, but all it takes is a sheet pan and a bowl.
- It’s vegetarian and naturally gluten-free, so it works for just about everyone at a potluck or buffet.
Recipe Ingredients
There’s nothing fussy on this list, and every ingredient earns its spot.
- Slender whole carrots are the star, so grab about two bunches that are around 6 inches long and roughly the same size. Trim the tops to about 1/2 inch, and halve any thick carrots lengthwise. Rainbow carrots are a fun swap.
- Extra-virgin olive oil coats the carrots for roasting, makes the yogurt silky, and gets drizzled over the finished platter.
- Whole coriander seeds bring a warm, citrusy note. Grind them in a mortar and pestle right before you use them.
- Kosher salt and black pepper season the carrots to taste. For the yogurt, I measure Diamond Crystal kosher salt.
- Plain whole-milk Greek yogurt is the base of the sauce, and it’s thick enough to spread across a platter like a dip.
- Harissa paste, the North African chili paste, brings the heat. Brands run from mild to fiery, so start with 1 tablespoon and add more if you like it spicy.
- Honey softens the harissa’s heat with a touch of sweetness.
- Lemon zest and juice wake up the yogurt, and an extra sprinkle of zest on top adds a bright finish.
- Roasted pistachios add crunch and a pop of green. Chop them coarsely so you get both big pieces and crumbs.
- Fresh mint finishes the platter, or you can use a mix of herbs like dill, parsley, and mint.
How To Make Oven Roasted Carrots
Making oven roasted carrots comes down to three things: a hot oven, a roomy pan, and a sauce you stir together while they cook.
- Heat The Oven: Heat the oven to 425°F with a rack in the center. Grab a large rimmed baking sheet and skip the parchment, because a bare pan gives you the best char.
- Prep The Carrots: Scrub 2 pounds of slender carrots, about two bunches, and pat them dry. There’s no need to peel them unless they’re really dirty. Trim the tops to about 1/2 inch, leave thin carrots whole, and halve any thick ones lengthwise.
- Season The Carrots: Grind 1 teaspoon of coriander seeds in a mortar and pestle. Toss the carrots with 2 tablespoons of olive oil, the coriander, and salt and pepper to taste.
- Roast: Spread the carrots out in a single layer with room between them. Roast for 25 to 30 minutes, turning them once halfway, until they’re browned, charred in spots, and a knife slides right in.
- Make The Yogurt: While the carrots roast, stir together 1 cup of Greek yogurt, 1 tablespoon of harissa, 2 teaspoons of honey, 2 teaspoons of lemon juice, 1 teaspoon of lemon zest, 1 tablespoon of olive oil, 1/4 teaspoon of salt, and a few grinds of pepper. Taste, adjust, and chill it for at least 15 minutes.
- Assemble: Spread the yogurt across a large platter and pile the warm or room-temperature carrots on top. Scatter on 1/4 cup of chopped pistachios and 3 tablespoons of torn mint or mixed herbs, add extra lemon zest if you like, and finish with a drizzle of olive oil.
My Tips For The Best Roasted Carrots
A few small moves make the difference between floppy carrots and perfectly cooked, flavorful ones.
- Crush the coriander seed just before using it. You can used ground coriander in a pinch (use 1/4 teaspoon) but it will not have nearly as much flavor.
- Give the carrots plenty of breathing room, because crowded carrots steam instead of browning. Use two rimmed baking sheet pans if you need to.
- Look for deep brown, charred spots and a knife that slides in with no resistance. Thicker carrots can take a few minutes longer than 30.
- Roast on a bare pan for the best char and color, and save the parchment for nights when easy cleanup matters more.
- Taste the harissa before it gets mixed in, because harissa brands vary a lot in heat and salt.
- Don’t skip the final drizzle of olive oil and extra lemon zest, since they make the platter look and taste finished.
Variations
Once you’ve got the method down, have fun with it.
- Use rainbow carrots for an even more colorful platter.
- Swap the pistachios for toasted almonds or walnuts, which are both California crops too.
- Trade the mint for cilantro or dill, or use a mix.
- For a dairy-free version, try a thick plant-based yogurt and maple syrup instead of honey. I haven’t tested this swap yet, so taste as you go.
Make Ahead And Storage
This is a great make-ahead dish for entertaining. You can roast the carrots and make the yogurt up to two days ahead, then refrigerate them separately and keep the pistachios and herbs on the side. Before serving, let the carrots come to room temperature. Pull the yogurt out about 30 minutes early, then give it a good stir and a taste before you spread it on the platter.
What Wine To Serve With Oven Roasted Carrots
These carrots play well with just about anything, and they’re hearty enough to anchor a vegetable-forward spread.
- Pair them with roast chicken or grilled salmon for an easy dinner.
- Build a whole buffet around them with our Marinated Roasted Beets With Pistachios and Thyme and Pan Roasted Mushrooms.
- Add something green, like our Avocado Arugula Salad With Honey Lime Dressing.
- If you have harissa left over, make our Spicy Harissa Shakshuka for brunch the next day.
- If you have extra carrots, bake a batch of our Carrot Muffins With Pistachio Spiced Streusel.
Wine To Serve With Oven Roasted Carrots
Pour the Austin Hope Rosé, made from Grenache and Mourvèdre grown just for rosé on the Hope family’s estate in Paso Robles’ Templeton Gap District. Its crisp acidity matches the lemon in the yogurt, and with almost no tannin, it won’t turn harsh against the harissa’s heat. It’s from the same winery that poured at the party, so it brings this dish full circle. For more ideas, see our food and wine pairing tips.
Photo Credit: Photos of Cherry Bombe courtesy of California Grown. All other photos by Team Salt & Wind Travel
Frequently Asked Questions
No, unless they're really dirty. Just scrub them well and roast them skin-on.
Roast them at 450°F for 25 to 30 minutes, turning once, until they're browned in spots and tender when pierced with a knife. Thicker carrots may need a few more minutes.
It has a gentle sweet heat, and the honey and lemon round it out. Start with 1 tablespoon of harissa, which is what I use, then taste and add more if you like more heat.
Yes. You can roast the carrots and make the yogurt up to two days ahead and refrigerate them separately. Let the carrots come to room temperature, let the yogurt sit out for about 30 minutes, then stir and taste it before you assemble the platter.
More Cherry Bombe Recipes
This isn’t the first time a Cherry Bombe gathering has sent me straight to the kitchen. Here are other recipes to try:
- This Citrus Walnut Quinoa Feta Salad started at a Jubilee lunch in California wine country.
- Our Prune Shallot Jam and Prosciutto, Peach, Goat Cheese Sandwich was inspired by the 2026 Cherry Bombe Jubilee in New York.
- Our Avocado Arugula Salad With Honey Lime Dressing grew out of the 2025 Jubilee.
Oven Roasted Carrots With Harissa Yogurt and Pistachios
Ingredients
For The Roasted Carrots:
- 2 pounds carrots about 2 bunches slender whole carrots (around 6-inches in length), scrubbed and tops trimmed to 1/2 inch length
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon whole coriander seeds ground in a mortar and pestle
- Kosher salt and freshly ground black pepper to taste
Ingredients: Harissa-Honey Yogurt
- 1 cup plain whole-milk Greek yogurt
- 1 tablespoon harissa paste more if desired
- 2 teaspoons honey
- 2 teaspoons freshly squeezed lemon juice from about 1/2 lemon
- 1 teaspoon finely grated lemon zest plus more for garnish
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper
For Serving
- 1/4 cup shelled roasted pistachios toasted and coarsely chopped
- 3 tablespoons loosely packed fresh mint leaves torn or a mix of herbs like dill, parsley and mint
- extra-virgin olive oil for garnish
Instructions
- Position a rack in the center of the oven and heat to 425°F. While the oven heats, orepare the carrots. Scrub the carrots well and pat dry (no need to peel unless they are really dirty). Leave slender carrots whole, and halve any particularly thick carrots lengthwise so they roast at about the same rate. Season the carrots. Lightly crush the coriander seeds with a mortar and pestle or the bottom of a heavy pan. Toss the carrots with the olive oil, coriander, salt, and pepper until evenly coated.
- Roast the carrots. Arrange the carrots in a single layer on the baking sheet, leaving space between them. Roast for about 25 to 30 minutes, turning once halfway through, until browned, lightly charred in spots, and knife-tender. Larger carrots may need more time.
- Meanwhile, make the yogurt. In a medium bowl, stir together the yogurt, harissa, honey, lemon juice, lemon zest, olive oil, salt, and pepper until smooth. Taste and adjust the seasoning, heat, and sweetness. Put the yogurt in the refrigerator for at least 15 minutes before serving.
- To serve, spread the yogurt across a large serving platter. Arrange the warm or room-temperature carrots over the yogurt, scatter with the pistachios, herbs, additional lemon zest (if desired), and a drizzle of olive oil and serve immediately.
