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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 1 vote

Warm Moroccan Carrots w/ Yogurt Dressing

This is a great way to transform ordinary steamed carrots with fresh herbs and creamy dressing. Make this warm side dish in just 10 minutes!
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Servings: 4
Calories: 272kcal
Author: Kevin


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


  • 3 tablespoon olive oil
  • 2 tablespoon lemon juice
  • 1 tablespoon honey
  • 1 teaspoon rose water
  • 1 garlic clove minced
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • teaspoon 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.


  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.


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