Roasted Carrots with Yogurt, Walnuts, and Mint
Roasted carrots with yogurt, walnuts, and mint are sweet, caramelized, and topped with a creamy garlic yogurt sauce. An easy, elevated side dish.
Ingredients
For the Roasted Carrots
- 1 lb whole carrots peeled
- 2 tablespoons olive oil
- 1 teaspoon honey
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the Garlic Yogurt Sauce
- 1 cup Greek yogurt
- ½ tablespoon lemon juice
- ½ teaspoon lemon zest
- 1 clove garlic minced
- salt and pepper to taste
For the Walnuts
- ½ cup chopped walnuts
- 1 teaspoon olive oil
- pinch salt
For Serving
- fresh mint leaves
- olive oil for drizzling
Instructions
- Preheat the oven. Preheat oven to 425°F and line a baking sheet with parchment paper.
- Prepare the carrots. Slice the carrots lengthwise in half for better browning if desired. Toss them with olive oil, honey, salt, and pepper until evenly coated.
- Roast the carrots. Spread the carrots in a single layer on the baking sheet. Roast for 25–30 minutes, flipping halfway through, until tender and caramelized.
- Make the yogurt sauce. In a small bowl, combine Greek yogurt, lemon juice, lemon zest, garlic, salt, and pepper. Stir until smooth.
- Toast the walnuts. Heat olive oil in a small skillet over medium-low heat. Add the walnuts and toast for 3–4 minutes, stirring frequently, until fragrant. Remove from heat and sprinkle with a pinch of salt.
- Assemble the dish. Spread the yogurt sauce onto a serving platter. Arrange the roasted carrots on top. Sprinkle with toasted walnuts and fresh mint leaves. Drizzle lightly with olive oil before serving.
- Serve and enjoy.
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