Moroccan Carrots with Yogurt Dressing transforms ordinary steamed carrots into something special with fresh herbs and a creamy dressing. Make this warm side dish in just 10 minutes!
On busy nights, it’s really nice to have a few super quick and easy back pocket recipes to make. Toss some koobideh kabobs on the grill or some fish on a sheet pan and you can have dinner ready in under 20 minutes. Same goes for quick side dishes like Israeli ptitim or Indian aloo masala.
See, quick and easy dishes don’t have to be boring or lacking in flavor! By adding just a few fresh pantry staples, you can transform an ordinary dish into something flavorful and crave-worthy!
It’s not always just about adding flavors either, because we eat with our eyes first. This means, if there’s a gorgeous presentation involved, we’re more likely to enjoy eating the meal.
Moroccan Carrots with Yogurt Dressing
This recipe for Moroccan Carrots with Yogurt Sauce takes traditional baby carrot recipes to the next level. By using gorgeous baby heirloom carrots, this warm side dish is as beautiful as it is delicious. Even better, it is beyond easy to make!
Ingredient Notes and Substitutions
There are 3 basic components of this baby carrots recipe; the carrots themselves, the marinade/yogurt sauce, and the garnish.
About the Carrots
Although this recipe can be made using large, full-sized carrots, using baby carrots cuts the prep time. Plus, the smaller size means they cook faster..
Bags of baby carrots that you may be used to seeing in the grocery store are fine to use. The only thing to keep in mind is that unless they’re organic, they probably have a preservative coating on them. This is typically what causes them to become slimy so quickly.
To help prevent this from happening, see if you can find heirloom baby carrots instead. This is actually what the baby carrots in the bag look like straight from the ground. Because they still have the green tops attached, this variety tends to be fresher, and the appearance is nicer as well.
About the Yogurt Dressing
The dressing is a base of Greek yogurt mixed with a bit of heavy cream to thin it out. This makes it easier to pour over the warm carrots. If you’d like to use regular (non-Greek) yogurt, that will work as well, and there will be less calories in the dressing.
The flavors of the dressing are primarily bright and a bit sweet. We start with:
- rose blossom water
- lemon juice
The contrasting flavors of clove, black pepper, and cinnamon add an unexpected but pleasant bite to the warm Moroccan carrots.
Rose blossom water is used for both cooking and non-cooking uses. (It’s great for healthy hair and skin!). Be sure to use food grade rose blossom water, as some varieties have fillers and additives that you want to avoid in food preparation.
For the Garnish
Don’t overlook the final garnish of fresh dill and cilantro. Fresh herbs add so much extra flavor to vegetables, and they’re easy to grow, even indoors.
If you're unable to find fresh dill, you can substitute dry. Just keep in mind that dry dill weed is much more potent than fresh; a little goes a long way.
FAQ for Perfect Steamed Carrots
Of all the cooking methods available for vegetables, steaming is the best way to preserve the nutrients in the food.
When you steam carrots, be sure to place them in a steamer basket or wire mesh colander above the level of the water; you don’t want the veggies touching the water.
The cook time for steaming carrots depends on the size of the carrots, the quantity, and the method you use for steaming.
Steaming carrots in a microwave usually takes a couple of minutes less than on a stove top or in a vegetable steamer. However, microwaves tend to cook unevenly, so there is a risk of overcooking your carrots.
For this baby carrots recipe, it will take approximately 8 minutes to steam 2 pounds of baby carrots in a steamer, or 5 minutes in a microwave. This will cook them to al dente.
Warm Moroccan Carrots with Yogurt Dressing
- 2 lbs carrots long, thin (See NOTE 1)
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp honey
- 1 tsp rose water
- 1 garlic clove minced
- ¼ tsp kosher salt
- ¼ tsp ground black pepper
- ⅛ tsp ground cinnamon
- ½ cup plain Greek Yogurt
- ¼ cup heavy cream
- ¼ cup dill roughly chopped
- ¼ cilantro roughly chopped
- Trim the ends and peel the carrots. Place in a steamer and steam for 8 minutes or microwave for 5 minutes. Drain any accumulated water. They should be al dente.
- In a small bowl whisk together the dressing ingredients and pour over the steamed carrots, tossing to coat and absorb. Set aside to cool.
- Mix the yogurt and heavy cream together. Spoon over carrots, stir gently, but do not over mix. Transfer to serving platter or bowl and sprinkle the herbs on top and a grind or two of fresh ground black pepper.
- Any type of carrots will work, but I use heirloom baby carrots. The color and flavor are a nice change from traditional baby carrot recipes, and the greens make for a nice presentation.
*The information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.