recipe by Sebastian White, The Evolved Network NFP


dukkah, yogurt sauce, carrot top pesto, pepitas, chive blossoms

Roasted carrots with The Evolved Network

recipe by Chef Sebastian White

  • rainbow carrots w/ tops
  • basil
  • garlic
  • lemon

  • greek yogurt

  • olive oil
  • favorite hot sauce
  • pepitas
  • coriander seed
  • cumin seed
  • sesame seed
  • garlic powder
  • black peppercorn
  • pine nuts or nut of choice (pistachios, pecan, walnut)
  • sea salt

  1. Preheat oven to 425 F.
  2. Wash carrots under cold water and pat dry.
  3. Remove carrot tops and place aside.
  4. Place carrots on foil or parchment lined sheet pan.
  5. Drizzle olive oil on carrots and season to taste with garlic powder, salt, and Dukkah (toast coriander seed, cumin seed, sesame seed, and peppercorns add to a spice blender or regular blender and blend).
  6. Using your hands massage spices onto carrots.
  7. Place sheet pan into oven for 20-25 minutes.


  1. Add pepitas to a small frying pan with a dash of olive oil and salt.
  2. Toast for 1 minute.
  3. Watch pepitas so they do not burn. Remove and place aside on a plate.

  1. Place Greek yogurt into a bowl.
  2. Add zest and juice of ½ lemon to Greek yogurt as well as 2-4 dashes of your favorite hot sauce.
  3. Add ground coriander and ground cumin, salt, and pepper to taste. (Be sure to taste as you season.)
  4. Stir thoroughly.


  1. Place carrot tops, basil, 2 garlic cloves, pine nuts, parmesan, juice and zest of ½ a lemon, olive oil, and salt and pepper to taste.
  2. Pulse well. You want a chunky texture.


  1. Lay your carrots out on a large plate or platter. Drizzle yogurt sauce over carrots, followed by the carrot pesto.
  2. Sprinkle pepitas and chive blossom petals over to finalize.
Download the pdf version of the recipe here