Description
This Spiced Roasted Carrots with Hot Honey recipe features tender roasted carrots perfectly seasoned with warm spices and finished with a drizzle of spicy-sweet hot honey, creamy lemon-infused Greek yogurt, fresh basil, and toasted pine nuts for a delightful blend of flavors and textures. It’s an easy, vibrant side dish ideal for any occasion, combining sweet, savory, and tangy elements in a visually appealing presentation.
Ingredients
Scale
Carrots and Seasoning
- 2 pounds carrots, peeled and cut on a bias into 1-inch pieces
- 1 tablespoon salted butter, melted
- 1 tablespoon avocado oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon cinnamon
- 1 ¼ teaspoons salt
- ¼ teaspoon black pepper
Yogurt Sauce
- 1 (5.3-ounce) container plain full-fat Greek yogurt
- 2 tablespoons lemon juice (from 1 lemon)
- 2 teaspoons lemon zest, divided
Garnishes
- 1 ounce fresh basil, thinly sliced
- ¼ cup pine nuts, toasted and coarsely chopped
- 2-4 tablespoons hot honey or regular honey
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Toss Carrots with Seasonings: In a large bowl, toss the carrot pieces with melted butter and avocado oil. Evenly sprinkle paprika, garlic powder, cinnamon, salt, and black pepper over the carrots, tossing thoroughly to coat all pieces with the spices.
- Roast Carrots: Spread the seasoned carrots in a single layer on the prepared baking sheet. Roast them in the preheated oven for 20-25 minutes, flipping halfway through to promote even caramelization. Remove when carrots are tender and lightly browned. Alternatively, for an air fryer, cook at 380°F for 20 minutes, shaking the basket halfway through.
- Prepare Yogurt Sauce: While carrots roast, mix the Greek yogurt with 1 teaspoon lemon zest and 2 teaspoons lemon juice in a small bowl until smooth and well combined.
- Assemble the Dish: Spread the lemon yogurt mixture evenly onto the bottom of a serving platter. Arrange the roasted carrots on top of the yogurt layer.
- Finish with Garnishes: Drizzle the hot honey (or regular honey) over the carrots. Sprinkle with fresh sliced basil, toasted pine nuts, and the remaining 1 teaspoon of lemon zest. Serve immediately for best flavor and texture.
Notes
- Adjust the amount of hot honey to taste depending on your preferred spice level.
- To toast pine nuts, place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until golden and fragrant.
- You can substitute avocado oil with olive oil if unavailable.
- This recipe works well as a side dish for roasted meats, grilled dishes, or on a vegetarian menu.
- For a dairy-free version, substitute the Greek yogurt with a plant-based yogurt alternative.
