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Roasted Carrots, Lemons, and Thyme with White Beans

Roasted Carrots, Lemons, and Thyme with White Beans

A seasonal Spring side dish to serve along side an herb marinated grilled leg of lamb.
Course Side Dish
Cuisine Middle East
Keyword Roasted Carrots, Lemons, and Thyme with Wite Beans
Servings 6
Author Jane, adapted from "Simple," Diana Henry


For the Carrots

  • lb. baby carrots, with the green tops
  • 1 organic lemon, thinly sllices with seeds removed
  • 1-2 tablespoons rose harissa
  • 1/4 extra virgin olive oil
  • 2 teaspoons cumin seeds
  • 2 cloves garlic, smashed and finely chopped
  • 2 teaspoons honey
  • 1 cup Greek yogurt
  • 1/4 cup buttermilk

For the Beans

  • 2 tablespoons extra virgin olive oil
  • 1/2 medium white onion, chopped
  • 1 clove garlic, crushed
  • 2 14 oz. cans low sodium cannellini beans, drained and rinsed
  • 1/4 cup low sodium chicken broth
  • kosher salt and freshlyy ground white pepper
  • 3-4 tablespoons extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 2+ tablespoons thyme leaves divided + thyme sprigs for garnish


  • Preheat the oven to 400° F. Cut of the green tops of the carrots leaving about one inch of green stems. Line a roasting pan with parchment paper that just fits the carrots in a single layer. Add the lemon slices randomly over the carrots. In a small bowl mix together the olive oil, cumin seeds, garlic, honey, and lemon juice. Drizzle the mixture over the carrots and toss to evenly coat the carrots. Roast for 30-35 minutes or until tender, turning the half way through the roasting time.
  • For the beans. In a medium saucepan add the olive oil and saute the onions over low heat to just soften them without adding any color. Add the garlic, beans, broth, salt, and pepper. Increase heat to medium and cook for about two minutes. Stir in the olive oil, lemon juice, and 1 tablespoons of thyme leaaves. Taste and adjust seasoning if needed.
  • In a medium bowl, mix together the yogurt, olive oil, buttermilk, salt and pepper.
  • On a serving platter, put the beans and top with the roasted carrots and lemon slices. Drizzle or dollop some of the yogurt over the beans and carrots (serve the rest of the yogurt on the side), scatter the remaining tablespoon of thyme leaves and garnish with a few thyme sprigs.