Looking for the perfect fall or winter side dish? These maple roasted carrots with yogurt sauce are just what you need. Not only do they look stunning, but they get all caramelized and crispy around the sides from the maple syrup and they're just perfect.
These carrots would be great with roast chicken or a Mediterranean lamb entree, but honestly I’m fine eating a whole plate of these by themselves. The walnuts add a heartiness that helps fill you up.
And when it only takes 10 minutes prep before you pop these carrots in the oven... this dish is worry-free and stress-free. You can spend your time focusing on preparing and cooking your other dishes. Yes!
Tips
- If you like a little heat, add ¼ teaspoon of cayenne powder to the seasoning blend for the carrots. The cool yogurt sauce will cool you down. I can’t wait to make and enjoy these all season long. Highly crave-worthy!
- Use carrots that still have the tops on. It just makes everything look prettier on a plate!
Maple Roasted Carrots with Yogurt Sauce
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4-6 servings
Description
These maple roasted carrots with yogurt sauce are not only stunning, but they get all caramelized and crispy around the sides from the maple syrup... pure perfection!
Ingredients
Carrots:
- 2 bunches carrots, peeled
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon ground black pepper
- ¼ cup maple syrup
- ¼ cup walnuts, toasted and crushed (for garnish)
Yogurt Sauce:
- ¼ cup whole milk Greek yogurt
- ½ teaspoon salt
- zest from 1 lemon
- 2 tablespoons lemon juice
- 1 tablespoon fresh tarragon, finely chopped, plus more for garnish
- 1 tablespoon water
Instructions
- Preheat oven to 425 F. Place carrots on a parchment lined baking sheet, then drizzle with olive oil. Set aside.
- In a small bowl, combine salt, cinnamon, and pepper. Distribute evenly between the carrots on all sides.
- Roast carrots for 20 minutes, rotating once half way through. Remove carrots from the oven and drizzle on maple syrup. Toss to coat, then cook for another 5-6 minutes.
- While carrots are cooking, you can make the yogurt sauce. Combine Greek yogurt, salt, lemon zest, lemon juice, and chopped tarragon in a small bowl. Add water to thin it out so it’s pourable, whisk to combine, then set aside.
- Once carrots are cooked, Drizzle with yogurt sauce, then top with fresh tarragon and toasted walnuts. Serve immediately.
Notes
If you like a little heat, add ¼ teaspoon of cayenne powder to the seasoning blend for the carrots.
