Hot Honey Roasted Carrots With Yogurt Sauce
These oven-roasted hot honey carrots are paired with a refreshing Greek yogurt sauce made with parsley and lemon! A little bit sweet, spicy, and refreshing all in one – this easy veggie side dish both tastes and looks beautiful at any dinner party.
Friends – I originally published this recipe WAY back in 2018! It’s one of the first on my site, and I so fondly remember how yummy it tasted. It was time to give it a refresh in time for the holiday season, although this is one of those dishes that can be enjoyed all year long 🙂
This side dish is a fun spin on a simple roasted carrot recipe, using hot honey to add a little bit of a kick (promise it’s not too spicy though). To contrast that sweet, hot flavour I’ve paired the carrots with a refreshing yogurt parsley sauce.
The sauce is super quick to throw together – you can prepare it while the carrots are in the oven. Plus, it will likely make a little extra that you can drizzle on the rest of your meal (it tastes so good over grilled proteins and grains, too!)
Here’s a look at the ingredients:
A note on carrots: I originally made this recipe using baby carrots (not to be confused with baby CUT carrots)! Baby carrots are smaller carrots that are harvested that way, not manufactured to a uniform size. They typically still have their green stems attached. That said, I was unable to find them this time around. I’m happy to share that this recipe worked just fine by cutting regular carrots into smaller, thinner slices 🙂
Hot honey: my go-to is Mike’s Hot Honey! You can find it at many big grocery stores or online (I’ve included an Amazon link for you).
Please note that these pictures are meant to provide a helpful visual overview of the recipe. Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post!
Visual guide: how to make this recipe
STEP 1: You’ll want to begin this recipe by peeling and chopping carrots into thinner, roughly 1/2-inch thick and 3-inch long pieces (as shown above).
STEP 2: Then, transfer chopped carrots to a baking dish and toss in hot honey, olive oil, salt, and pepper. Place them in the oven and roasted for about 40 minutes at 400F.
STEP 3: Meanwhile, place the parsley yogurt sauce ingredients into a food processor.
STEP 4: Blend until well combined! If you don’t have a food processor you can try making this in a small blender OR by finely chopping the parsley by hand and combining with the rest of the ingredients.
STEP 5: Remove the roasted carrots from the oven when they are lightly browned and fork-tender.
STEP 6: Plate and top with yogurt sauce. Again, the full recipe instructions and measurements are in the recipe card below!
Nutrition benefits of this side dish
- Carrots are an excellent source of beta-carotene, a precursor to vitamin A. Just one cup of carrots provides 428% of your daily vitamin A needs! These orange veggies are also a source of fiber and vitamins K, B6, C, folate, and potassium.
- Greek yogurt is an excellent source of protein, gut-friendly probiotics, B-vitamins, and minerals like calcium and phosphorus.
- Fresh parsley is rich in antioxidants as well as vitamins K, C, and A.
More roasted carrot recipes
- Roasted Sweet Potatoes & Carrots
- Parmesan Roasted Carrots & Zucchini
- Asian Roasted Broccoli & Carrots
- Honey-Roasted Carrots With Thyme
- Maple-Roasted Carrots With Harissa Yogurt
Did you give this Hot Honey Carrots Recipe a try? Let me know by leaving a comment and recipe rating below!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!
Get the Recipe: Hot Honey Roasted Carrots (Easy Side Dish!)
Ingredients
Carrots:
Yogurt sauce:
- 1/2 cup plain Greek yogurt (benefits of Greek yogurt)
- 1/3 cup parsley
- 1/2 a lemon, juiced
- 1/4 tsp garlic powder
- Salt + pepper, to taste
Optional garnish:
- Chopped pistachios, fresh parsley, red pepper flakes
Instructions
- PREHEAT OVEN: to 400F.
- CUT CARROTS: Peel, wash, and dry carrots. Then, chop them into thinner, roughly 1/2-inch thick and 3-inch long pieces (as pictured).
- TOSS & ROAST CARROTS: Place carrots in a large baking dish and toss in hot honey, olive oil, salt, and pepper. Arrange carrots in a single layer and place in the oven for about 35-45 minutes, tossing halfway, until lightly browned and fork-tender (with still a bit of a crunch!)Note: if you don't have a large baking dish, you can also roast these carrots on a large parchment-lined baking sheet.
- MAKE SAUCE: In a food processor, add Greek yogurt, parsley, lemon juice, garlic powder, salt, and pepper. Blend until well-combined.Note: if you don't have a food processor, you can make the sauce in a SMALL blender (a large one likely won't blend this small amount of ingredients). OR you can finely chop the parsley by hand and stir together with the other ingredients in a small bowl.
- SERVE: Remove carrots from oven, and place on a serving dish. Drizzle with yogurt sauce. If you'd like, you can garnish with some chopped pistachios, fresh parsley, red pepper flakes, and/or extra salt + pepper. Enjoy hot!
Notes
Nutrition
As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.
Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.
Did you make this recipe?
Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!
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