I have a handful of veggie side dishes I keep in my back pocket. Roasted cauliflower with chimichurri, sweet potatoes with hot honey, and grapefruit and avocado salad are on repeat at our house. They’re all flavor-packed with lots of herbs and a little sweetness, and I can always count on them to bring the wow factor to any meal. These roasted carrots with a honey-lime yogurt sauce are the newest addition to my all-star lineup.
This dish is earthy and sweet, and the high-temperature roasting brings out that delicious char that makes caramelized carrots so deliciously addictive. Sticky dates on top complement the tangy lime yogurt, and of course an added crunch from almonds brings it all together. If you’re looking for a vibrant and flavorful way to enjoy carrots, bookmark this one as a new favorite.
Scroll on for the step-by-step guide to creating these roasted carrots with yogurt sauce.
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First, Grab These Ingredients to Make Roasted Carrots With Yogurt Sauce:
carrots
dates
sliced almonds
scallions
dill
plain full-fat Greek yogurt
honey
lime
aleppo pepper or red pepper flakes
Then Get the Carrots Roasting
Preheat your oven to 425°F (220°C). Take the peeled carrots and halve them lengthwise—this helps get them to a more consistent size for even cooking. Place on a parchment-lined baking sheet and drizzle them with olive oil. Sprinkle with salt and pepper, tossing them gently to ensure they are evenly coated. Pop the baking sheet into the preheated oven for around 25-30 minutes, or until the carrots are tender and slightly caramelized.
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Next, Mix up the Honey-Lime Yogurt Sauce
While the carrots are roasting, let’s prepare this tangy and sweet yogurt sauce that will form the “bed” for the carrots. In a small bowl, combine the Greek yogurt, honey, lime juice, Aleppo pepper or red-pepper flakes, and a pinch of kosher salt. Mix everything together until smooth and well combined. Taste the sauce and adjust the seasoning, then set the sauce aside to allow the flavors to meld.
Get Your Almonds Nice and Toasty
Time to add some crunch to our roasted carrots with yogurt sauce. Grab a skillet, heat it up, and toss in those sliced almonds. Keep a close eye on them because they can go from toasty and delicious to burnt and bitter in no time. We’re looking for a golden hue and a heavenly aroma. Once toasted, transfer them to a plate and try not to eat them all—save some for the dish!
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Put It All together
The time has come to bring it all together. Spread your yogurt sauce on the bottom of a serving platter, then arrange the carrots over the top. Once the roasted carrots are ready, remove them from the oven and transfer them to a serving platter. Sprinkle the sliced dates, toasted almonds, scallions, and a generous handful of chopped dill over the carrots. It’s the colorful confetti of ingredients that totally levels up this dish.
The Grand Finale
Almost there! Sprinkle a pinch of flaky salt (I like Maldon) and a few generous grinds of pepper over the dish. These little flavor boosters will make your taste buds sing—and it’s these final bursts of seasoning that makes chef dishes taste so good, so we’re going to do it too.
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Tips for Success
Customize the flavors of the honey-lime yogurt sauce to suit your taste buds. More zing, more honey, you do you!
Keep an eye on the carrots while they roast to prevent them from overcooking and losing their texture.
Also! Keep a watchful eye on those almonds while toasting—they can go from toasty to burnt faster than you can say “crunchy goodness,” and I have burned way too many nuts by getting distracted while they’re roasting. Set a timer.
Get creative with your garnishes! Herbs like cilantro or parsley can add an extra burst of fresh flavor.
That’s it! You’ve mastered the art of making roasted carrots with yogurt sauce—now scroll on for the recipe.
If you’re looking to shake up your veggie side game, these roasted carrots with honey-lime yogurt sauce are what you’ll be serving all season. The recipe is so simple and bursting with herbaceous flavor.
1 1/2pounds carrots, peeled and halved lengthwise
1/3cup pitted dates, sliced
1/3cup sliced almonds, toasted
4 thinly-sliced scallions
garnish: chopped dill, flaky salt, and freshly ground black pepper
for the honey-lime yogurt sauce:
1cup full-fat Greek yogurt
1 tablespoon honey
1 tablespoon lime juice
Pinch of Aleppo pepper or red-pepper flakes Kosher salt
Flaky salt, for serving
Preheat oven to 425 F.
On a parchment-lined baking sheet, toss the carrots with the olive oil. Season with salt and pepper, and toss to evenly coat. Spread out and roast, flipping about halfway through, until the carrots are golden brown and tender (about 25 to 30 minutes).
Meanwhile, make the yogurt by whisking all the ingredients together in a small bowl.
Spread the yogurt on the bottom of a platter and arrange roasted carrots on top. Scatter dates, almonds, and scallions on top, and finish with a sprinkle of dill, flaky salt and pepper, and a drizzle of olive oil. Eat!
Notes
Customize the flavors of the honey-lime yogurt sauce to suit your taste buds—more zing, more honey, you do you!
Keep a watchful eye on those almonds while toasting—they can go from toasty to burnt faster than you can say “crunchy goodness.”
Feel free to get creative with your garnishes! Fresh herbs like cilantro or parsley can add an extra burst of flavor.
