Description
This vibrant recipe for Spiced Roasted Carrots with Hot Honey combines tender, caramelized carrots seasoned with warm spices and roasted to perfection. Served atop a tangy lemon-infused Greek yogurt base and drizzled with spicy-sweet hot honey, it is garnished with fresh basil and toasted pine nuts for texture and a burst of flavor. Perfect as a flavorful side dish or a light vegetarian appetizer.
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
Greek Yogurt Mixture
- 1 (5.3-ounce) container plain Greek yogurt, full-fat
- 2 tablespoons lemon juice (from 1 lemon)
- 2 teaspoons lemon zest, divided
Garnish
- 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: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare and Roast Carrots: In a large bowl, toss the peeled and sliced carrots with melted butter and avocado oil until well coated. Add paprika, garlic powder, cinnamon, salt, and black pepper, tossing again to distribute the spices evenly. Spread the carrots in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway through, until they are tender and lightly caramelized. (If using an air fryer, cook at 380°F for 20 minutes, shaking the basket halfway.)
- Make Yogurt Sauce: While the carrots roast, combine the Greek yogurt with 1 teaspoon of lemon zest and 2 teaspoons of lemon juice in a small bowl and mix until smooth and creamy.
- Assemble and Garnish: Spread the lemony yogurt mixture evenly over the bottom of a serving platter. Arrange the roasted carrots on top. Drizzle with 2 to 4 tablespoons of hot honey (or regular honey if preferred). Sprinkle with thinly sliced fresh basil, toasted pine nuts, and the remaining 1 teaspoon of lemon zest. Serve immediately to enjoy the contrast of warm carrots and cool yogurt.
Notes
- Peeling and cutting carrots on a bias increases the surface area for caramelization and helps them cook evenly.
- Adjust hot honey quantity based on your preferred spice level.
- Full-fat Greek yogurt adds creaminess and balances the spicy sweetness; substitute with a plant-based yogurt for a vegan twist.
- To toast pine nuts, cook them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until golden and fragrant.
- For dietary needs, this recipe is vegetarian but contains dairy and honey, so it is not vegan.
