Hot Honey Roasted Carrots with Yogurt Parsley Sauce Recipe
This Hot Honey Roasted Carrots recipe delivers a perfect balance of sweet, spicy, and tangy flavors in a simple and healthy side dish. Roasted until tender and lightly browned, carrots are glazed with hot honey and olive oil, then served with a creamy, zesty Greek yogurt sauce infused with parsley and lemon. Garnished with crunchy pistachios and red pepper flakes, this easy-to-make dish is ideal for any meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
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 lemon
- 1/4 tsp garlic powder
- Salt, to taste
- Black pepper, to taste
Garnish
- Chopped pistachios
- Fresh parsley
- Red pepper flakes
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the carrots evenly and develop a nice caramelized exterior.
- Cut Carrots: Peel, wash, and dry the carrots thoroughly. Then chop them into pieces about 1/2-inch thick and 3 inches long to ensure even roasting and good texture.
- Toss & Roast Carrots: Place carrots in a large baking dish or a parchment-lined baking sheet. Toss them with hot honey, olive oil, salt, and pepper until evenly coated. Arrange the carrots in a single layer to promote even cooking. Roast in the oven for 35-45 minutes, tossing halfway through, until they are lightly browned, fork-tender, yet still retain a slight crunch.
- Make Sauce: In a food processor or small blender, combine Greek yogurt, fresh parsley, lemon juice, garlic powder, salt, and pepper. Blend until smooth and well combined. If you don’t have a processor or blender, finely chop the parsley and stir everything together in a bowl.
- Serve: Remove the roasted carrots from the oven and place on a serving dish. Drizzle generously with the prepared Greek yogurt sauce. Garnish with chopped pistachios, fresh parsley, red pepper flakes, and additional salt and pepper if desired. Serve hot and enjoy!
Notes
- You can roast the carrots on a parchment-lined baking sheet if you don’t have a large baking dish.
- The carrots should be crisp-tender with a slight crunch after roasting, avoid overcooking for best texture.
- The sauce can be prepared ahead of time and refrigerated until ready to serve.
- Adjust the amount of hot honey and red pepper flakes to customize the spice level.
- Pistachios add crunch and a nutty flavor but can be omitted or substituted with other nuts or seeds.
