Description
Roasted carrots get a sweet and savory upgrade in this dish, where caramelized edges meet a creamy garlic yogurt sauce. Topped with crispy chickpeas and fresh herbs, it’s a warm, comforting recipe perfect for any night of the week.
Ingredients
Scale
- 1 pound whole carrots, peeled
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 cup plain Greek yogurt
- 2 garlic cloves, minced
- 1 teaspoon lemon juice
- 1/2 cup canned chickpeas, rinsed and drained
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, toss the carrots with olive oil, honey, cumin, smoked paprika, salt, and pepper until well coated.
- Spread the carrots evenly on the prepared baking sheet and roast for 25-30 minutes, turning halfway, until tender and caramelized.
- While the carrots roast, mix Greek yogurt, minced garlic, lemon juice, salt, and pepper in a small bowl to make the sauce. Set aside.
- In a small skillet over medium heat, cook the chickpeas with a drizzle of olive oil and a pinch of salt until golden and crispy, about 8-10 minutes.
- Spread the yogurt sauce on a serving plate, arrange the roasted carrots on top, and sprinkle with crispy chickpeas.
- Finish with chopped parsley and a drizzle of extra honey or olive oil if desired. Serve warm.
Notes
- You can roast the carrots a day ahead and reheat them in the oven before serving.
- For extra spice, add a pinch of chili flakes to the carrot seasoning.
- Swap parsley with fresh dill or cilantro for a different flavor twist.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 8g
- Sodium: 290mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 5mg
Keywords: roasted carrots, garlic yogurt, vegetarian side dish, honey glazed carrots, healthy carrot recipe