This foolproof recipe for carrots roasted with honey, lemon, olive oil, and spices is the show-stopping side I can't stop making! Perfectly tender and deeply flavorful, you'll never want carrots another way. Puddles of creamy feta Greek yogurt sauce (um, yes please) and plenty of fresh parsley take them over the top. Impressive enough for guests, approachable enough for weeknights, and on the table in 45 minutes.
Why is every veg a gazillion times better roasted? The idea for this recipe actually came to me because I was craving a less heavy and not-so-traditional side dish for Thanksgiving. Give me fresh! Give me acid!
Step aside, brown sugar OJ baby carrots that may or may not have graced your table growing up. It's time to elevate the carrot.
You know I wanted ALL the flavors and textures at this carrot party (if you've made my roasted cabbage with parm and walnuts, you get me).
Honey for sweet without being cloyingly so, caramelized lemon slices for a punchy (and pretty) bite, nutty sesame seeds, and coriander to make them interesting. And the tangy sauce...THE SAUCE. It 110% makes these!
Notes from recipe testing
- The first time I tested these, I roasted them at 400F and they took way longer than I wanted. I found 425F to be the sweet spot--hot enough to properly roast but not so hot that we burn the honey.
- I tried roasting these with more honey but found the carrot flavor dominated by sweetness. The 1 ½ tbsp I call for in the recipe card below lends a gentle sweetness that elevates the carrot's flavor without overpowering it. We're grown ups, remember??
- When I was working in restaurants full time in my 20s, I learned the art of not roasting a vegetable into mush. There is beauty in cooking until tender. If you want more char, you can totally cut the carrots up smaller but I really love the carrot-forward flavor of these.
- If you don't cook often with coriander, trust me that it adds so much warm depth of flavor. It's not a polarizing flavor, I promise.
Let's make it!
Storing leftovers
While I love reheating these in the air fryer, I've also been known to inhale them cold. The good old microwave works fine, too. Keep yogurt sauce stored in a jar separately.
The sauce will thicken in the fridge and is amazing on pretty much any veggie or carb or finger.
Make these and please tell me if you're as madly in love with 'em as I am! You will be, I just know it.
Print
Honey Roasted Carrots with Feta Yogurt Sauce
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings 1x
- Category: Side Dishes
- Method: Oven
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian
Description
This foolproof recipe for carrots roasted with honey, lemon, olive oil, and spices is the show-stopping side I can't stop making! Perfectly tender and deeply flavorful, you'll never want carrots another way. Puddles of creamy feta yogurt sauce (um, yes please) and plenty of fresh parsley take them over the top. Impressive enough for guests, approachable enough for weeknights, and on the table in 45 minutes.
Ingredients
For the carrots:
- 2 lbs carrots, ends trimmed, peeled then sliced lengthwise into ½ inch long pieces
- 2 ½ tbsp extra virgin olive oil
- 1 ½ tbsp honey
- 2 cloves garlic, minced
- 1 tsp ground coriander
- 1 tsp kosher salt
- ¼ tsp coarse ground black pepper
- ½ large lemon, thinly sliced into ⅛ inch pieces then halved
- 1 tbsp sesame seeds
- good handful of flat-leaf parsley, chopped
For the feta yogurt sauce:
- ½ cup + 2 tbsp plain Greek yogurt (I use 2%)
- 3 oz quality block of feta in brine, drained (heaping ½ cup when crumbled)
- 1 tbsp fresh lemon juice
- 1 tbsp extra virgin olive oil
- ¼ tsp kosher salt
Instructions
- Preheat oven to 425F. Line a baking sheet with parchment paper so it's totally covered (it's no fun to clean up honey!).
- Add olive oil, honey, garlic, coriander, salt and pepper to a small bowl. Whisk to combine. It'll be thick! Set aside.
- Slice carrots in half lengthwise. For really large carrots, halve again so they're not too thick. Place on lined baking sheet.
- Spoon honey mixture over carrots. I like to use gloved hands to toss everything together, making sure all carrots are evenly coated. Arrange carrots in an even layer, aiming to have them cut-side down. Scatter lemon piece evenly over top.
- Roast for 20 minutes. Toss carrots and sprinkle with sesame seeds, then roast for another 15 minutes. You can roast longer for more browning if you fancy, just keep an eye on sesame seeds.
- While carrots cook, make feta yogurt sauce. Place yogurt, feta, lemon juice, and salt in a food processor. Blend until well-combined, scraping down sides as needed. Add olive oil and blend again until smooth. Taste and adjust salt if needed.
- Transfer carrots to a serving dish. Sprinkle liberally with parsley, then dollop with feta sauce (this makes 1 cup sauce, so you'll have leftovers). I like to sprinkle everything with Aleppo pepper flakes. Dig in!
Comments
No Comments