Tossed with honey and aromatic spices, these oven roasted carrots are a flavorful side dish. Fantastic for each particular occasions and busy weeknights!
To me, roasted carrots are the excellent veggie side dish. They’re uncomplicated to make (just about no chopping expected!), and they’re amazingly flavorful. The hot oven intensifies their sweetness, and it tends to make them soft and tender, with lightly crisp, caramelized edges. You can serve them seriously merely, seasoned with olive oil, salt, and a couple of grinds of pepper, and they’ll be wonderful just like that. And with a couple extra seasonings, they’ll be even improved.
You will uncover my favourite roasted carrots recipe under. It functions beautifully browned honey roasted carrots, fresh herbs, earthy spices, and a significant, creamy swoosh of Greek yogurt. If you are cooking for a particular occasion, make the complete recipe. It is fresh, vibrant, and bound to be a hit. For a streamlined – but nevertheless seriously tasty – weeknight version, skip the yogurt and the herbs, and just cook the carrots. Coated in honey and aromatic spices, they’re so uncomplicated and so scrumptious. You will want to consume them straight off the baking sheet!
Roasted Carrots Recipe Components
Of course, to make this roasted carrots recipe, you will want carrots! I like to use a colorful bunch of rainbow carrots right here, even though common orange carrots would be just fine as well. Please, no infant carrots for this recipe!
If your carrots have tops, snip them off and save them for your subsequent batch of pesto, chimichurri, or homemade vegetable stock.
Here’s what else you will want to make this recipe:
- Honey – It enhances the carrots’ organic sweetness. Maple syrup operates right here as well!
- Ground cumin and coriander – They fill the carrots with earthy flavor.
- Further-virgin olive oil – It aids the carrots caramelize in the oven.
- Greek yogurt, olive oil, lemon juice, and salt – Stir them with each other to produce a creamy, tangy base for the honey roasted carrots. I like to use a seriously thick Greek yogurt in this recipe, such as Fage or Chobani.
- Dukkah – This crunchy, aromatic topping initially hails from Egypt. It is traditionally produced with spices like cumin and coriander as nicely as crushed, toasted nuts and seeds. My mix contains cumin, coriander, and fennel seed as nicely as hazelnuts, pistachios, and sesame. It is so scrumptious on these roasted carrots!
- Fresh herbs – For garnish. I adore mint, dill, parsley, and/or cilantro right here. The extra, the merrier!
- And salt and pepper – To make all the flavors pop.
Come across the comprehensive recipe with measurements under.
How to Roast Carrots
When you assemble your components, it is time to cook! Here’s my uncomplicated process for how to roast carrots:
Very first, wash the carrots nicely. There’s no want to peel them. Just give them a excellent scrub, and pat them dry!
Then, season them. Spot them on a parchment-lined sheet pan, and toss them with the honey, spices, a drizzle of olive oil, and pinches of salt and pepper.
Use your hands to make positive they are nicely coated.
Subsequent, roast the carrots. Spread them in a single layer on the baking sheet, and roast at 425°F for 15-25 minutes.
The carrots ought to be fork-tender and nicely browned, but not mushy.
Quit there, and serve them on their personal for a swift and uncomplicated veggie side. Otherwise, continue with the recipe to make the complete dish with the yogurt, herbs, and dukkah.
Roasted Carrots Serving Recommendations
If you are generating the complete recipe, permit the roasted carrots to cool slightly. Then, reduce them in half lengthwise to expose their vibrant interiors.
Spread the lemon yogurt at the bottom of a serving platter, and arrange the roasted carrots on best. Garnish them with a significant sprinkle of the dukkah, the fresh herbs, and a drizzle of olive oil. Season to taste and serve!
This uncomplicated, sophisticated side dish would be a fantastic addition to any particular occasion meal. Serve it with a frittata, muffins, and a green salad for a beautiful Easter brunch, or bookmark it to add to your fall Thanksgiving feast.
It would also pair nicely with shakshuka or this baked feta for a uncomplicated dinner or brunch.
Love!
Extra Preferred Vegetable Side Dishes
If you adore this roasted carrots recipe, attempt a different flavorful vegetable side dish subsequent:
Roasted Carrots
Serves four to six
This oven roasted carrots recipe is a uncomplicated, scrumptious side dish! For the greatest final results, use a seriously thick Greek yogurt right here. We like Fage or Chobani.
Honey Roasted Carrots
- 1 bunch carrots, about 1 pound
- Further-virgin olive oil, for drizzling
- 1 teaspoon honey or maple syrup
- ¼ teaspoon ground coriander
- ¼ teaspoon ground cumin
- Sea salt and freshly ground black pepper
For serving
- ½ cup complete milk Greek yogurt
- 1 tablespoon further-virgin olive oil
- 1 tablespoon lemon juice
- Heaping ¼ teaspoon sea salt
- two to three tablespoons Dukkah
- Fresh herbs, mint, dill, cilantro, and/or parsley leaves
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Preheat the oven to 425°F and line a baking sheet with parchment paper.
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Spot the complete carrots on the baking sheet. Toss the carrots with a drizzle of olive oil, the honey, coriander, cumin, and pinches of salt and pepper. Roll the carrots with your hands to coat and arrange them on the sheet with space among the carrots. Roast for 15 to 25 minutes, or till the carrots are fork-tender and lightly browned but not mushy. The timing will rely on the size of your carrots. Take away from the oven and slice in half lengthwise.
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In a modest bowl, stir with each other the yogurt, olive oil, lemon juice, and salt. Spread the yogurt mixture on a platter and arrange the carrots on best. Sprinkle the dukkah more than the carrots and best with fresh herbs. Season to taste and serve.
