Roasted Carrots with Tequila Lime Yogurt Sauce


I am so in love with this Roasted Carrots with Tequila Lime Yogurt Sauce recipe lately!

The weather has been so warm here lately, so we have been spending a lot of time outside. Our yard has been a pile of dirt for the past 2 years since we moved in, but we finally put in a patio and a patch of grass so we're able to enjoy the outdoors, and eat dine al fresco, which is Ryan's ultimate favorite thing to do come Spring. We have also been barbecuing a lot, because the clean up is so much easier, and it just makes for the perfect warm-weather meal.

Cumin Roasted Carrots with Tequila Lime Yogurt Sauce Recipe - from Danielle Walker's Against all Grain

I marinated and grilled Tequila Lime Shrimp Skewers (recipe coming soon!), and thought these Roasted Carrots with Yogurt Sauce would accompany them perfectly. When Asher was a toddler, he used to love roasted carrots tossed in a homemade curry powder type mix. I took some of those same spices and combined the carrots with a cool yogurt dip and added a little crunch on top of the finished dish with raw shelled pumpkin seeds (or pepitas) to create this side dish. It would be great with a chicken or fish dish as well!

Tequila Lime Yogurt Sauce Recipe - from Danielle Walker's Against all Grain

For the yogurt, I used my coconut milk yogurt from my first book Against all Grain. You can watch a video of me making the yogurt here. Any unsweetened grass-fed dairy yogurt would work well too. The mescal, which is like a smoky tequila, is completely optional, but gives this sauce a subtle smokey flavor and really makes this dish special. I think it would taste yummy drizzled over some spicy curry roasted cauliflower too. Maybe that will be my next recipe!

Cumin Roasted Carrots w Tequila Lime Yogurt Sauce Recipe - from Danielle Walker's Against all Grain


Roasted Carrots with Tequila Lime Yogurt Sauce



For the Sauce

  • 1/2 cup plain yogurt*
  • 1 tablespoon fresh lime juice
  • 1 teaspoon mescal or tequila
  • 1/2 teaspoon ground cumin
  • salt and pepper

For the Carrots

  • 2 pounds baby carrots, cleaned and trimmed
  • 2 cloves garlic, crushed
  • 2 tablespoons avocado oil
  • 1 tablespoon orange juice
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 cup fresh cilantro leaves, for garnish
  • 2 tablespoons shelled pumpkin seeds, for garnish

*use either grass-fed dairy yogurt or coconut milk yogurt from my Against all Grain cookbook


  1. Combine the sauce ingredients in a small bowl. Cover and refrigerate.
  2. Preheat oven to 400 degrees F.
  3. Toss the carrots with the garlic, oil, orange juice, cumin, and coriander. Spread them into an even layer on a baking sheet. Roast for 15 minutes, then flip the carrots and roast for another 15 minutes, until tender.
  4. Spoon a bit of the yogurt sauce onto a plate and place the carrots on top. Sprinkle with cilantro and pumpkin seeds. Serve hot with additional sauce on the side.

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