Description
This Hot Honey Roasted Carrots recipe is a delightful and easy side dish that combines the natural sweetness of carrots with the spicy kick of hot honey. Roasted to perfection until tender with a slight crunch, these carrots are then drizzled with a creamy, tangy Greek yogurt sauce infused with fresh parsley and lemon. Finished with optional garnishes like chopped pistachios and red pepper flakes, this dish offers a wonderful balance of flavors and textures perfect for any meal.
Ingredients
Scale
Carrots
- 2 pounds carrots
- 1 Tbsp hot honey (e.g., Mike’s Hot Honey)
- 1 Tbsp olive oil
- Salt, to taste
- Black pepper, to taste
Greek Yogurt Sauce
- 1/2 cup plain Greek yogurt
- 1/3 cup fresh parsley
- Juice of 1/2 a lemon
- 1/4 tsp garlic powder
- Salt, to taste
- Black pepper, to taste
Garnishes (optional)
- Chopped pistachios
- Fresh parsley
- Red pepper flakes
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the carrots.
- Cut Carrots: Peel, wash, and dry the carrots thoroughly. Then chop them into thinner pieces about 1/2-inch thick and 3 inches long for even roasting.
- Toss & Roast Carrots: Place the chopped carrots in a large baking dish. Toss them with hot honey, olive oil, salt, and black pepper until well coated. Arrange the carrots in a single layer and roast in the oven for 35 to 45 minutes, tossing halfway through, until they are lightly browned and fork-tender but still maintain a bit of crunch. Alternatively, you can use a large parchment-lined baking sheet.
- Make Sauce: In a food processor, combine the plain Greek yogurt, fresh parsley, lemon juice, garlic powder, salt, and black pepper. Blend until the mixture is smooth and well combined. If you don’t have a food processor, use a small blender for better blending, or finely chop the parsley and mix all ingredients by hand in a small bowl.
- Serve: Once the carrots are roasted, transfer them to a serving dish. Drizzle the prepared Greek yogurt sauce over the top. Garnish with chopped pistachios, extra fresh parsley, and red pepper flakes if desired. Season with additional salt and pepper if preferred. Serve hot and enjoy this vibrant, flavorful side dish!
Notes
- You can adjust the amount of hot honey to increase or decrease the spiciness.
- If you prefer softer carrots, roast them a little longer until fully tender.
- The yogurt sauce can be made ahead and stored in the refrigerator for up to 2 days.
- For a nut-free version, omit the pistachio garnish.
- Use fresh parsley for best flavor in the sauce and garnish.
- This dish pairs beautifully with grilled or roasted meats as well as vegetarian mains.
