Description
These Roasted Carrots with Honey and Garlic Yogurt Sauce are a colorful and flavorful side dish that’s perfect for any meal. The sweet and savory roasted carrots pair beautifully with the tangy garlic yogurt sauce, creating a dish that is both delicious and visually appealing.
Ingredients
Scale
Roasted Carrots:
- 2 pounds carrots, peeled and cut into thick diagonals or halved lengthwise
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin (optional)
- Fresh herbs (parsley, dill, or mint), for garnish
For the Garlic Yogurt Sauce:
- 1 cup plain Greek yogurt
- 1–2 cloves garlic, finely grated or minced
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the carrots with olive oil, honey, salt, pepper, and cumin if using.
- Spread the carrots on the prepared baking sheet in an even layer.
- Roast for 25–30 minutes, flipping halfway through, until carrots are tender and caramelized at the edges.
- While carrots roast, whisk together all yogurt sauce ingredients in a bowl. Adjust seasoning to taste.
- Transfer roasted carrots to a serving platter, drizzle with garlic yogurt sauce, and garnish with fresh herbs.
Notes
- Use rainbow carrots for a colorful presentation.
- Sauce can be made up to 2 days ahead and stored in the fridge.
- Add a sprinkle of chopped pistachios or walnuts for crunch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: About 1 cup
- Calories: 180
- Sugar: 9g
- Sodium: 430mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 5mg
