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overhead: round white plate of Moroccan carrots with yogurt sauce and garnish of fresh dill and cilantro
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5 from 2 votes

Steamed Carrots with Yogurt Dressing

This African-inspired recipe for steamed carrots with yogurt dressing transforms plain carrots into a warm, exotically delicious side dish.
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: side dishes
Cuisine: Moroccan, North African
Servings: 4
Author: Kevin


  • 2 lbs carrots long, thin (See NOTE 1)





  • 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.


  1. 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.
Recipe adapted from Yotam Ottolenghi's, Simple: A Cookbook.


Calories: 272kcal | Carbohydrates: 28g | Protein: 5g | Fat: 17g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 319mg | Potassium: 810mg | Fiber: 7g | Sugar: 16g | Vitamin A: 38345IU | Vitamin C: 19mg | Calcium: 122mg | Iron: 1mg