Food Recipe: Middle Eastern Spiced Roasted Carrots

The mother-daughter team behind recipe development site, Crowded Kitchen, cooks up mindful dishes starring ingredients from local makers
Photograph courtesy of Lexi Harrison

From their West Bloomfield home, Lexi Harrison (left) and Beth Sinclair curate artisanal meals as beautiful in presentation as they are healthy. In a new series for Hour Detroit, Harrison and Sinclair have accepted the challenge to create conscious recipes that feature one local ingredient. This month, they’ve dressed up roasted carrots with Street Eatzz Detroit Middle Eastern Seasoning. Served on a bed of lentils and topped with a drizzle of herb yogurt sauce, the classic side vegetable transforms into a main dish.

The featured ingredient: Street Eatzz Detroit Middle Eastern Seasoning blends allspice, black pepper, cinnamon, nutmeg, cloves, cardamom, and rosebud powder, creating a pungent flavor. ($6, // Photographs courtesy of Lexi Harrison

Middle Eastern Spiced Roasted Carrots


1 bunch medium carrots (approx. 8 carrots)
1 ½ Tbsp. olive oil
½ tsp. kosher salt
2 tsp. Street Eatzz Detroit Middle Eastern Seasoning
1 tsp. agave or honey
Pomegranate seeds, fresh parsley, chopped pistachios for garnish

1 ½ cup dry lentils (approx. 2 ½ cups cooked)
2 Tbsp. olive oil
1 ½ tsp. Detroit Middle Eastern Seasoning
1 tsp. salt
½ tsp. fresh ground black pepper
1 tsp. fresh squeezed lemon juice
½ cup chopped parsley

Yogurt Sauce:

1 cup plain yogurt
½ cup chopped parsley
¾ tsp. salt
1 ½ Tbsp. freshly squeezed lemon juice
¼ tsp. black pepper
½ tsp. garlic powder


Preheat oven to 375 degrees.

Wash carrots well and trim the greens. Peeling is optional. Place carrots on a baking sheet. In a small bowl, whisk together olive oil, salt, Middle Eastern Seasoning, and agave or honey. Brush mixture evenly on carrots. Roast for 25-30 minutes, or until fork-tender and slightly browned.

Meanwhile, cook lentils according to package directions. If desired, substitute all or half of the cooking water with vegetable or chicken broth to add more flavor. Drain lentils and season with remaining salt, black pepper,
lemon juice, and parsley. Stir well to combine.

For the yogurt sauce, simply whisk all ingredients together until smooth and creamy. Taste and adjust seasoning if necessary.

Serve carrots over a bed of lentils and drizzle with yogurt sauce. Garnish with more fresh parsley, pomegranate seeds, and chopped pistachios.

For more recipes from Harrison and Sinclair, visit

*Content provided for Hour Detroit’s ongoing local flavor Series is not influenced by harrison and sinclair’s business partnerships with local food brands.