Oven Roasted Carrots

Tender young carrots are seasoned with a honey thyme glaze and roasted to perfection in this Oven Roasted Carrots recipe. Whether you're looking for a quick side dish or a healthy snack, this is a perfect side for anytime of year.

Having grown up only eating boiled carrots meant it was not considered very tasty, thanks to serving methods. Boiled vegetables were very much a boomer generation way to cook most produce for dinner and that is uninspiring and quite frankly, means you lose so much of the flavor. Something that doesn’t happen when you roast vegetables, it’s like you intensify their flavor through the high heat of your oven.

Ingredients and substitutions for the best Oven Roasted Carrots

• Carrots: Young carrots that still have their tops were used here for freshness. You can use carrots without that are a bit more mature, but if they are large thick carrots, it’s best to halve lengthwise before roasting.
• Honey: Runny honey was used here that has a lightly fragrant sweetness to it, however, you could replace with maple syrup, if you prefer and/or don’t have honey on hand.
• Yogurt: Greek yogurt with it’s thick creaminess and tart flavor helps keep this dish nice and savory.
• Cilantro: Fresh cilantro was used to add a complimentary flavor without the bitterness you find in carrot greens. You could replace in equal measure with carrot greens, but maybe add a pinch more salt to the yogurt mixture to help offset the bitterness.
• Lemon Juice: The acidity of lemon juice helps to give our dish the real balance of flavor and keeps the yogurt mixture nice and savory.
• Cranberries: Dried cranberries are used here to compliment the sweetness in the carrots, though, you could replace or even add in pomegranate seeds with the cranberries.
• Goat’s cheese: The tartness in goat’s cheese adds a great creaminess to round out the dish, but you could substitute with feta or even blue cheese here.

See recipe card for quantities.

How to make Oven Roasted Carrots:

Toss: The carrots into your baking dish and set aside.

Make the glaze: Stir the honey, olive oil, thyme and salt in a small bowl.

1

Spoon: The glaze over the carrots and bake, flipping at the 20 minute mark to ensure even roasting.

2

Stir: Meanwhile stir the yogurt, cilantro, salt and lemon juice in a bowl to combine.

Plate up: Spoon the yogurt mixture onto the serving plate and smear evenly.

Remove: The carrots from the oven and allow to cool for 5 minutes.

3

Finish: Place the roasted carrots on top of the yogurt mixture evenly.

Sprinkle over: The dried cranberries, goat’s cheese and top with any remaining chopped cilantro.

Serve immediately: Enjoy!

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Oven Roasted Carrots

Sylvie Taylor

These oven roasted carrots are slightly charred on the edges and are best served on a yogurt base that lifts the savoriness of this dish perfectly.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Salad, Side Dish

Servings 6

Calories 225 kcal

Ingredients

  

1x2x3x

Honey glaze

• 15 grams / 3 teaspoons honey
• 20 grams / 1 ½ tablespoons olive oil
• Handful thyme stems removed
• 1 teaspoon sea salt

Carrots

• 1 kilo / 2 pounds carrots washed and greens trimmed
• 285 grams / 1 cup Greek yogurt
• Handful fresh cilantro finely chopped
• ½ teaspoon sea salt
• 14 grams / 1 tablespoon lemon juice
• 24 grams / 3 tablespoons dried cranberries
• 28 grams / 2 tablespoons goat’s cheese crumbled

Instructions

 

• Preheat your oven to 220C/430F.
• Place the carrots in your baking dish and set aside.
• For the glaze, place the honey, olive oil, thyme and salt into a small bowl.
• Spoon the glaze evenly over the carrots and place in the oven to bake for 40 minutes, stirring at the 20 minute mark to ensure even roasting.
• Meanwhile, place the yogurt, cilantro, salt and lemon juice into a bowl and stir to combine.
• Spoon onto your serving plate, smearing evenly.
• Remove the carrots from the oven and allow to cool for 5 minutes.
• Place onto the serving plate evenly.
• Sprinkle over the dried cranberries and goat’s cheese and top with any remaining chopped cilantro.
• Serve immediately.
• Enjoy!

Notes

• Carrots: Young carrots that still have their tops were used here for freshness. You can use carrots without that are a bit more mature which are usually most easily sourced, but if they are large thick carrots, it’s best to halve lengthwise before roasting.
• Cilantro: Fresh cilantro was used to add a complimentary flavor without the bitterness you find in carrot greens. You could substitute in equal measure with carrot greens, but maybe add a pinch more salt to the yogurt mixture to help offset the bitterness.
• Cranberries: Dried cranberries are used here to compliment the sweetness in our carrots, however, you could replace or even add in pomegranate seeds with the cranberries.
• Goat’s cheese: The tartness in goat’s cheese adds a great creaminess to round out the dish, but you could substitute with feta or even blue cheese here.

Recipe by Roamingtaste

Nutrition

Calories: 225kcal

Keyword spring baking, starter

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