Roasted carrots with honey and thyme – garlic yoghurt and a crunchy topping.
These roasted carrots are simply delicious. Sweet, tender carrots roasted with honey and thyme, served on a bed of creamy garlic yoghurt and finished with a crunchy, flavourful nut topping – it all comes together beautifully.
The carrots caramelise lightly in the oven, which brings out their natural sweetness, and together with the fresh yoghurt you get a lovely balance of sweet, sharp and creamy. The warm topping of nuts, parsley and garlic adds both crunch and plenty of flavour.
It is a dish that is both easy to make and genuinely impressive – perfect as a side for the barbecue, as part of a tapas spread or as a light lunch with some good bread.
A simple but truly flavourful way to serve carrots – and a recipe that quickly becomes a favourite.
You can also serve them on a bed of whipped feta – roasted carrots with whipped feta. You can use this recipe for whipped feta – click here.
Roasted carrots with honey, thyme and garlic yoghurt
Ingredients
Carrots
- 650 g carrots
- 2 tbsp olive oil
- 1 tbsp honey
- Fresh thyme
- Salt and freshly ground pepper
Garlic yoghurt
- 400 g Greek yoghurt
- 1-2 cloves garlic, grated or crushed
- 2 tbsp lemon juice
- 1/2 lemon, finely grated zest
- Salt and freshly ground pepper
Toppings
- 4-6 tbsp olive oil
- 2 cloves garlic, grated or crushed
- 1 handful parsley, chopped
- 30 g hazelnuts, chopped
- 30 g pistachios, chopped
- Chilli flakes
- 100 g feta, crumbled
- Salt and freshly ground pepper
Method
- Scrub or peel the carrots and halve them lengthways.
- Spread them out on a baking tray lined with baking paper. Drizzle over the oil and honey and add a few sprigs of fresh thyme. Season with salt and freshly ground pepper and toss well to coat.
- Roast the carrots in a preheated oven at 220°C, conventional oven (top and bottom heat), for about 30-35 minutes.
- Meanwhile, stir together the ingredients for the yoghurt. Season to taste with salt and freshly ground pepper and chill until needed.
- When the carrots are done, let them rest for a moment on the worktop.
- Meanwhile, heat the oil for the topping in a frying pan over a medium heat.
- Fry the garlic for about 1 minute, then add the parsley, nuts and chilli flakes, if using. Warm through for a moment, turn off the heat and season with a little salt and freshly ground pepper.
- Spread the yoghurt in a thick layer on a serving plate. Arrange the carrots on top and scatter over the feta.
- Finish with the warm topping from the pan and serve straight away.
Nutrition
Premium
Virkelig dejligt tilbehør til citronkylling og lam.
En opskrift der skal bruges til grillretterne til sommer
Hej Karin
Hvor er det dejligt at høre – tusind tak 🙂
Warm wishes, Dianna