Lemony Carrots with Yogurt & Crispy Tops

Lemony Carrots with Yogurt & Crispy Tops

Don’t let your carrot tops go to waste. Twist the leaves off a bunch of carrots, wrap in a plastic bag and pop in your fridge. They’re perfect for handy, food waste-fighting sides, like this summery carrot dish.


  • A bunch of carrots
  • 2 lemons
  • A handful of fresh thyme, rosemary and/or bay leaves
  • 2 garlic cloves
  • 150ml natural yogurt
  • 4 tbsp milk or water

Prep: 10 mins | Cook:15 mins

Buy the ingredients to start making your own
Add Ingredients To Basket


1. Trim the leafy carrot tops off the carrots. Scrub the carrots. Rinse the carrot tops and pat dry with kitchen paper or dry in a salad spinner.
2. Arrange the carrots in a large pan – in a single layer, if you can. Season with salt and pepper. Add the zest and juice from 1 lemon. Tuck in some fresh thyme, rosemary and/or bay. Pour in enough water to come halfway up the carrots – about 150ml. Bring to the boil. Pop on a lid. Cook for 5-10 mins or till the liquid has been absorbed and the carrots are tender.
3. Meanwhile, peel the garlic. Zest the remaining lemon. Then finely chop these together with a large handful of the carrot tops. Add a pinch of salt.
4. Whisk the yogurt with the milk or water till it has a nice drizzling consistency. Season to taste. Set aside for later.
5. When the carrots are tender, add the juice from the remaining lemon. Let it reduce down to a sticky glaze.
6. Arrange the carrots on a platter. Clean your pan, then set over a high heat. Add a gloss of oil and the chopped carrot top mix. Sizzle till crisp.
7. Drizzle the yogurt over the carrots. Top with the crispy carrot tops and serve.
Shopping List
Add main ingredients to basket
Kitchen Cupboard
Add cupboard ingredients to basket
Enjoy With
Add extra ingredients to basket

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop