As a mom and nutrition coach, it’s my mission to help everyone at the table enjoy veggies just a bit more. These honey roasted carrots bring restaurant-quality flavor to the table. Fork tender glazed carrots served over creamy Greek yogurt blended with roasted garlic, honey and fresh herbs. Pistachios add healthy fats via some crunch, while the yogurt contributes protein and the carrots bring fiber. Ready in about 45–50 minutes, it’s a colorful side dish for a family dinner or a holiday meal.
It’s easy to get stuck in a rut of plain steamed or roasted veggies night after night. And of course there’s nights where that’s all that’s doable or wanted! But some nights you just want something a little more special. Maybe it’s Sunday dinner or a holiday.
For those occasions, give these oven roasted carrots a try. I perfected how to get the perfect glazed finish while not overcooking the carrots into a soggy or uneven texture.
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Why You’ll Love these honey roasted carrots
- Oven quality flavors and textures, right at home. Sweet, savory and tangy flavors all in one, amidst a variety of soft, smooth and crunchy textures, this is definitely elevated at home dining.
- Simple ingredients and cooking techniques. Even though this feels like a restaurant dish, it certainly doesn’t use expensive, obscure or fancy ingredients or methods. Just straight oven roasting and blending!
- Family friendly with just a bit of adjusting. If the tangy yogurt spread may be too much flavor for younger eaters, just leave aside some of the deliciously roasted carrots and serve plain.
Ingredients to make oven roasted Carrots with Honey
To make the carrots
- 2 pounds carrots (about 10 medium), peeled and if necessary, cut in half lengthwise so all uniform about 1” thick. Some will be the correct width and others will be too thick, so to achieve uniform roasting, cut to similar widths. They can be different lengths though. I like leaving a bit of the green tops sticking up but that’s personal preference.
- 1 ½ tablespoons olive oil
- ¾ teaspoon salt, or to taste
- ¼ teaspoon freshly cracked black pepper
- ½ teaspoon smoked paprika
- 2 large garlic cloves, left unpeeled. The garlic will be going in the whipped yogurt, so if you want a more intense garlic flavor, use 4 cloves. I tested the spread with both 2 and 4 cloves and personally preferred a lighter garlic flavor but my husband liked the more intense flavor.
- 1 tablespoon honey
WHIPPED HONEY GARLIC YOGURT INGREDIENTS
- 1 ½ cups (12 ounces) plain 2% Greek yogurt
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 small garlic clove, finely grated
- 2 tablespoons cup lightly packed fresh parsley leaves
- 2 tablespoons chopped fresh dill
- ¼ teaspoon salt, or to taste
- 1 to 3 tablespoons water, as needed
- 3 tablespoons chopped pistachios and 2 tablespoons freshly chopped parsley for the garnish.
Step by step directions
Roast the carrots
Preheat oven to 425°F and line a large rimmed baking sheet with parchment paper.
Wash, peel and cut carrots that are too large and pat very dry with a clean kitchen or paper towel.
Place carrots on the prepared baking sheet. Drizzle with 1 ½ tablespoons olive oil and sprinkle with ¾ teaspoon salt, the pepper, and the smoked paprika. Toss with clean hands for about 1 minute until every piece is coated. Tuck the unpeeled garlic cloves into a corner of the pan. Roast for 15 minutes.
Glaze Carrots
Remove the pan and flip the carrots with a spatula. Roast another 10 minutes, until the carrots are tender when poked with a fork and the edges are starting to brown. Remove the garlic cloves with tongs and set them on a plate to cool.
Push the carrots close together and drizzle 1 tablespoon honey on top, then toss to coat. Roast another 5-8 minutes, until the carrots are glossy and deep golden brown with darker edges.
Make the Yogurt Spread
While the carrots finish, make the yogurt. When the garlic is cool enough to touch, cut off the hard stem end of each clove and squeeze the soft garlic out through the opening. In a food processor, combine the roasted garlic, Greek yogurt, 1 tablespoon honey, 1 tablespoon olive oil, lemon juice, lemon zest, grated garlic, parsley leaves, dill, and ¼ teaspoon salt.
Finish the Spread
Process for 1-2 minutes, stopping once to scrape down the sides, until smooth, fluffy, and flecked with green.
If needed, add water 1 tablespoon at a time and pulse until the yogurt is thick but swoopy, like softly whipped cream. Taste and add more salt if needed.
To assemble, spread the whipped yogurt across a serving platter or shallow wide bowl with the back of a spoon, making a few swoops. Pile the warm carrots on top. Sprinkle with the pistachios and chopped parsley. Serve right away while the carrots are warm and the yogurt is cool.
If you are not going to serve the dish right away, hold off plating the carrots over the yogurt, as the warm carrots may make the yogurt watery if they sit too long.
Honey roasted carrot Recipe Tips
- To get really well browned carrots, remove the parchment and broil at the end of the cook time for 1-2 minutes.
- Honey burns when roasted for the full time at 425°F because its sugars scorch faster than the natural sugars in carrots. To roast carrots with honey without burning it, toss the honey on only for the last 5-8 minutes. That keeps the glaze sticky and golden instead of bitter and dark.
- Stick with 2% yogurt, as it gives the creamiest result with low saturated fat. Nonfat Greek yogurt can turn out tangy and a little chalky once whipped.
- To keep roasted carrots from getting soggy while you wait on the rest of a holiday meal, hold them uncovered on the baking sheet in a 200°F (95°C) oven for up to 30 minutes. Spread the yogurt on the platter and pile the carrots on right before serving, since warm steam from the carrots softens the crisp edges if they sit on the yogurt too long.
Substitutions and Variations
Greek yogurt – nonfat plain Greek yogurt works but tastes tangier, or use unsweetened thick plant-based yogurt for dairy-free.
Honey – maple syrup in equal amounts, which also makes the dish safe for children under 1 year.
Pistachios – pepitas or sunflower seeds for a nut-free option.
Fresh dill – fresh chives or cilantro.
Olive oil – canola oil.
Carrots – parsnips or rainbow carrots.
Variation Ideas
Hot honey harissa – Stir 1 teaspoon harissa paste into the honey before glazing the carrots for a sweet and spicy finish.
Za’atar and feta – Toss the carrots with 1 tablespoon za’atar before roasting and top with 2 tablespoons crumbled reduced-fat feta.
Chickpea dinner bowl – Roast one 15-ounce can of well-drained, patted-dry chickpeas on the pan with the carrots and serve over farro or rice for a light vegetarian main.
Make-Ahead, Storage and and Reheating
Storage
Store leftover roasted carrots and whipped yogurt in separate airtight containers in the refrigerator for up to 3 days. Keeping them apart helps the carrots stay firmer and keeps the yogurt from turning watery.
Reheat/Warming
Reheat carrots on a baking sheet in a 400°F (200°C) oven for 8-10 minutes or in an air fryer at 375°F (190°C) for 4-5 minutes. Avoid the microwave since it softens the edges. Serve the yogurt cold or let it sit at room temperature for 15 minutes.
Freeze/thaw
Roasted carrots can be frozen on a tray until firm, then moved to a freezer bag for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven. The texture will be softer, so they are best for soups, mashes, or grain bowls. Do not freeze the whipped yogurt because it turns grainy and separates when thawed.
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Did you make this recipe?
If you gave this recipe a try, I’d love your feedback! Any tips or recipe additions you’d like to share, I’d love to hear it! Let’s connect down in the comments below.
Equipment
- 1 ½ Sheet Rimmed Baking Tray
Ingredients
- 2 pounds carrots about 10 medium, peeled and cut in half lengthwise so all uniform about 1” thick
- 1 ½ tablespoons olive oil
- ¾ teaspoon salt or to taste
- ¼ teaspoon freshly cracked black pepper
- ½ teaspoon smoked paprika
- 2 large garlic cloves left unpeeled
- 1 tablespoon honey
For the Whipped Yogurt Spread
- 1 ½ cups 12 ounces plain 2% Greek yogurt
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 small garlic clove finely grated
- 2 tablespoon cup lightly packed fresh parsley leaves
- 2 tablespoons chopped fresh dill
- ¼ teaspoon salt or to taste
- 1 to 3 tablespoons water as needed
Garnishes
- 3 tablespoons unsalted roasted pistachios roughly chopped
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 425°F (220°C) with a rack in the center. Line a large rimmed baking sheet with parchment paper.
- Wash and peel the carrots and trim off the ends. Cut any piece thicker than 1 inch in half lengthwise so all the pieces are about the same thickness. Pat the carrots very dry with a clean kitchen or paper towel.2 pounds carrots
- Place the carrots on the prepared baking sheet. Drizzle with 1 ½ tablespoons olive oil and sprinkle with ¾ teaspoon salt, pepper, and smoked paprika. Toss with clean hands for about 1 minute until every piece is coated. Spread the carrots into a single layer with a little space between them. If you have a few very small or thin carrots, group them close together to slow their cooking time. Tuck the unpeeled garlic cloves into a corner of the pan.1 ½ tablespoons olive oil, ¾ teaspoon salt, ¼ teaspoon freshly cracked black pepper, ½ teaspoon smoked paprika, 2 large garlic cloves
- Roast for 15 minutes. Remove the pan and flip the carrots with a spatula. Roast another 10 minutes, until the carrots are tender when poked with a fork and the edges are starting to brown. Remove the garlic cloves with tongs and set them on a plate to cool.
- Push the carrots close together and drizzle 1 tablespoon honey on top, then toss to coat. Roast another 5-8 minutes, until the carrots are glossy and deep golden brown with darker edges. Watch closely because honey browns fast.1 tablespoon honey
- While the carrots finish, make the yogurt. When the garlic is cool enough to touch, about 5 minutes, cut off the hard stem end of each clove and squeeze the soft garlic out through the opening. Discard the skins and stem ends. In a food processor, combine the roasted garlic, Greek yogurt, 1 tablespoon honey, 1 tablespoon olive oil, lemon juice, lemon zest, grated garlic, parsley leaves, dill, and ¼ teaspoon salt. Process for 1-2 minutes, stopping once to scrape down the sides, until smooth, fluffy, and flecked with green.1 ½ cups 12 ounces plain 2% Greek yogurt, 1 tablespoon honey, 1 tablespoon olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 1 small garlic clove, 2 tbsp cup lightly packed fresh parsley leaves, 2 tablespoons chopped fresh dill, ¼ teaspoon salt, 1 to 3 tablespoons water
- Add water 1 tablespoon at a time and pulse until the yogurt is thick but swoopy, like softly whipped cream. Taste and add more salt if needed.
- To assemble, spread the whipped yogurt across a serving platter or shallow wide bowl with the back of a spoon, making a few swoops. Pile the warm carrots on top. Sprinkle with the pistachios and chopped parsley. Serve right away while the carrots are warm and the yogurt is cool.3 tablespoons unsalted roasted pistachios, 2 tablespoons chopped fresh parsley
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