Roasted Carrots with Sorghum and Lemon Sumac Yogurt
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Roasted Carrots with Sorghum and Lemon Sumac Yogurt

This is the perfect dish to make early spring when the weather starts to warm up and the first crops start to pop up at the markets. Carrots are usually some of the first veggies that I see in the spring for sale at farmer’s markets. You can replace the kale with fresh winter spinach or sprouted pea shoots if you’re lucky enough to find either.



If you’ve never cooked with sorghum, you’re in for a treat. Sorghum is gluten free and low in phytates. It has a nice chewy, almost sweet taste that pairs nicely with lots of dishes. The sorghum takes a while to cook, but it can easily be made ahead and stored in the fridge until you’re ready. I make a double batch of sorghum for tossing into in salads during the week which adds a nice chewy bite.


Sumac mixed into yogurt yields a great tang to this dish that balances out the sweet flavors of the roasted carrot and sorghum. Be sure to add the sumac to the yogurt in advance to allow the flavors to mingle, but if you don’t have the time, you can just dial up the tang by adding some freshly zested lemon.

Shopping tip:

Whole sorghum grains can be found online or at some health food/specialty shops. I use Bob’s Red Mill brand that I find at the Healthy Butcher in Toronto.



Roasted Carrots with Sorghum and Lemon Sumac Yogurt

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Nutrition per portion

  • For the Carrots:
  • 1 cup Cooked Whole Sorghum (follow directions on the package)
  • 1 lb Carrots
  • 1 tsp Dried Thyme
  • 3 tsp Extra Virgin Olive Oil
  • 1 tsp Sea Salt
  • 1 tsp Fresh Ground Pepper
  • ---
  • For the Lemon Sumac Yogurt:
  • 1 and 1/2 cups Greek Yogurt, Plain, Full Fat
  • 1 tbsp Dried Sumac
  • 1 Lemon
  • 1/2 tsp Sea Salt
  • ---
  • For the Greens:
  • 4 cups, packed Winter Spinach, Arugula or Kale Chopped
  • 2 tbsp Red Wine Vinegar
  • 2 tbsp Extra Virgin Olive Oil
  • 1/4 tsp Sea Salt
  • 1/t tsp Freshly Ground Black Pepper
  • 2 sprigs Fresh Mint
  • 1/2 cup Flat Leaf Parsley (half a bunch)
  1. Heat the oven to 400F. Wash and slice the carrots on their bias about a quarter inch thick. On a rimmed baking sheet, toss the sliced carrots olive oil, thyme, sea salt and fresh cracked pepper. Place on the top rack in the oven and cook for 15 minutes, turn, and cook for another 15 minutes or until the edges of the carrot slices begin to brown.
  2. While the carrots are cooking, mix together the greek yogurt, sumac, lemon juice and salt. Keep in the fridge until you need it.
  3. Slice the parsley and mint into thin ribbons.
  4. Wash, dry and roughly chop the greens. If using kale remove the tough stalks and then roughly chop. Massage the greens with the vinegar, oil, salt, and pepper until slightly wilted. If using other fresh spring greens, toss them in the vinegar, oil, salt and pepper.
  5. Prepare the plates by spreading a layer of the yogurt sauce on the bottom, followed by a sprinkling of the cooked sorghum and then the dressed kale mixed with the roasted carrots. Garnish with a small handful of chopped mint and parsley.



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