Cinnamon Roasted Carrots with Tahini Yoghurt and Dukkah

This recipe is gluten-free, sugar-free & vegetarian. Make it vegan by swapping out dairy yoghurt for coconut yoghurt, adding lemon juice and salt cuts down on the coconut flavour.

Cinnamon Roasted Carrots with Tahini Yoghurt and Dukkah

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes


  • 4 bunches heirloom Dutch carrots or 1kg carrots washed, trimmed and sliced lengthways
  • 2 tbspn olive oil
  • 1 tspn ground cinnamon
  • 1 cup yoghurt greek or natural
  • 1 tbspn tahini
  • 1 orange peeled and cut into segments
  • 2 tbspn dukkah
  • ¼ cup walnuts roughly chopped
  • 2 tbspn mint finely sliced


  • 1. Preheat oven to 200C and line a large baking tray with greaseproof paper.
  • 2. Rub carrots in olive oil and cinnamon, season with sea salt and arrange on the tray.
  • 3. Place in oven to cook for 1 hour.*
  • 4. Whilst carrots are cooking make the tahini yoghurt by whisking together yoghurt and tahini.
  • 5. To serve, spread tahini yoghurt over a serving platter, arrange carrots and orange over the top, then sprinkle with dukkah, walnuts, mint and a good grind of black pepper.


*If using dutch carrots the cook time will be approximately 30 minutes.
Tried this recipe?Let us know how it was!
Course Dinner, Main Course, Side Dish, Special Occasion - Adult Party, Special Occasion - Camping
Keyword carrot, cinnamon, dukkah, mint, olive oil, Orange, tahini, walnuts, Yoghurt
Allergy Dairy Free, Gluten Free, Lactose Free, Legume Free, Nightshade Free, Peanut Free, Refined Sugar Free, Salt Free, Sesame Free, Soy Free, Wheat Free
Value Paleo, Vegan, Vegetarian

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About the Author: Jacqueline Alwill

Jacqueline Alwill is a Nutritional Medicine Practitioner, accredited member of the Australian Traditional Medicine Society, author and presenter. She is dedicated to improving the health, wellbeing and happiness of all individuals. Jacqueline has established herself as a leading Australian nutritionist, author, presenter, director of wholefoods catering company, Brown Paper Kitchen and in 2018 she successfully launched an online meal delivery service, Brown Paper Eats. Jacqueline’s philosophy in health lays the foundations for the experience clients and the community have in her practice, workshops and the food they cook and taste. “At the heart of Brown Paper Nutrition is sharing good health with those around you. Giving people an experience in nutrition, health and wellbeing that makes them feel empowered to start and continue a journey to optimal health”.

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