Paprika roasted carrots with parsley yogurt sauce

The Yukon grows wonderful root vegetables. And anyone who has participated in the From the Ground Up fundraiser will tell you that local root vegetables are abundant and delicious this time of year.
This is a simple way of preparing sweet local carrots where the root vegetable stays the star of the plate. Spicy paprika and a bit of garlic compliments the natural sweetness of the carrots, and a simple yogurt sauce adds just a bit of tart freshness. Start with a bunch of carrots that are about the same thickness so that they cook evenly, and make sure to slice them so that they’re all the same size.

If you can’t find slender carrots just quarter thicker ones, so long as they’re all about the same thickness they will cook evenly.
This dish works well hot or room temperature, so it would be a great dish to bring along for a potluck dinner with friends or family.

Paprika roasted carrots with parsley yogurt sauce
Yield: 4

Paprika roasted carrots with parsley yogurt sauce

Garnish with sliced scallions and serve warm or at room temperature.


  • 3 Tbsp olive oil, divided
  • ½ tsp paprika
  • ½ tsp garlic powder
  • Salt and pepper, to taste
  • ½ cup plain Greek yogurt
  • 3 Tbsp chopped parsley
  • Sliced scallions, to garnish


    1. Set oven at 425ºF. Place carrots on a lined baking sheet, mix together 2 tablespoons olive oil, paprika, garlic powder and salt and pepper to taste. Toss with carrots and place in the oven for 20 minutes, or until soft and beginning to brown.
    2. While the carrots are cooking mix together remaining olive oil, Greek yogurt and chopped parsley and season to taste with salt and pepper.
    3. When carrots are cooked place on a platter and top with yogurt and sliced scallions, serve hot or at room temperature.


Sweet local carrots

A bit of paprika contrasts the sweetness of the carrots

Parsley yogurt sauce

Parsley yogurt sauce

Leave a Comment

Skip to Recipe
Scroll to Top