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Roasted Carrots with Curry Mascarpone Yogurt and Pumpkin Seed Granola

These roasted carrots are topped with a super flavorful whipped curry mascarpone yogurt sauce and a crunchy maple cinnamon pumpkin seed granola!

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4


For the granola

  • 1 cup oats
  • 1/3 cup pumpkin seeds (pepitas)
  • 3 tablespoons pure maple syrup
  • 1 1/2 tablespoons coconut oil, melted
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

For the carrots

  • 2 bunches multicolored carrots (can use regular too, about 13-15 carrots)
  • 2 teaspoons olive oil
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon ground ginger
  • salt and pepper

For the mascarpone yogurt

  • 1/2 cup full-fat plain Greek yogurt
  • 4 ounces mascarpone cheese, softened
  • juice 1 lemon
  • 2 1/4 teaspoons curry powder (add extra if you like things spicier!)
  • 1 1/2 tablespoons pure maple syrup
  • salt and pepper


  1. Preheat the oven to 350℉. Line a rimmed baking sheet with parchment. Set aside. In a medium bowl, combine the oats, pumpkin seeds, maple syrup, coconut oil, cinnamon, and salt. Stir to combine. Pour onto baking sheet and bake for 15 minutes, stirring once, until golden and crunchy.

  2. Raise the oven to 400℉. Line another rimmed baking sheet with parchment. Add the carrots. Drizzle with the olive oil and add the cinnamon, ginger, salt, and pepper. Toss to combine. Roast for 25-30 minutes, or until carrots are tender and golden. I like mine with a little bite to them still.

  3. While carrots are roasting, make the whipped mascarpone yogurt. Add the yogurt, mascarpone, lemon juice, curry powder, maple syrup, salt, and pepper to a food processor and blend until creamy and combined. Taste to season with additional salt and pepper.

  4. To serve, top the carrots with the curry mascarpone yogurt and the granola (you will have a little leftover of both).