Honey Roasted Carrots with Whipped Herbed Yogurt Spread

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

Honey Roasted Carrots with Whipped Herbed Yogurt Spread

Equipment

Ingredients

For the Whipped Yogurt Spread

Garnishes

Instructions

Nutrition