Roasted Carrots with Honey (Print Version)
# Ingredients:
→ Roasted Carrots
01 -
32 ounces rainbow carrots, peeled and sliced
02 -
1 tablespoon olive oil
03 -
1/4 teaspoon garlic powder
04 -
1/4 teaspoon onion powder
05 -
1/4 teaspoon cumin
06 -
1/4 teaspoon smoked paprika
07 -
1/2 teaspoon salt
08 -
1/4 teaspoon black pepper
→ Yogurt Sauce
09 -
1/2 cup whole milk Greek yogurt
10 -
1/2 tablespoon olive oil
11 -
1/2 clove garlic, minced
12 -
Salt and pepper to taste
→ Garnish
13 -
Honey for drizzling
14 -
1/4 cup fresh cilantro, roughly chopped
15 -
1/4 cup pistachios, roughly chopped
# Instructions:
01 -
Preheat oven to 230°C (450°F). Arrange sliced carrots on a large baking sheet. Drizzle with olive oil. Mix garlic powder, onion powder, cumin, smoked paprika, salt, and pepper in a small bowl, then sprinkle over carrots. Toss gently to coat evenly. Roast for 20 minutes until tender with slightly charred edges.
02 -
In a small bowl, whisk together Greek yogurt, olive oil, minced garlic, salt, and pepper until smooth and well combined.
03 -
Transfer roasted carrots to a serving dish. Spoon the garlic yogurt sauce over the carrots. Finish with a light drizzle of honey and sprinkle with chopped cilantro and pistachios.
# Notes:
01 -
For the best results, choose carrots of similar thickness to ensure even cooking.
02 -
The yogurt sauce can be prepared while the carrots are roasting to save time.