Roasted Carrots
This easy Roasted Carrots recipe showcases the best of spring's new, tender carrots. They look so pretty roasted whole with the green tops attached and the optional yogurt sauce is the perfect complement.
Servings 6 servings (1/2 cup each)
Calories 105kcal
Equipment
Ingredients
- 2 pounds spring carrots green tops trimmed, scrubbed, and pat dry (see note 1)
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary
- 1 tablespoon minced fresh thyme
- Salt and freshly ground black pepper
- yogurt sauce for serving (optional, see note 2)
Instructions
- Adjust an oven rack to the middle position and preheat oven to 450 degrees. In a large bowl, add carrots, olive oil, rosemary, thyme, and salt and pepper (I like at least ½ teaspoon salt and ¼ teaspoon pepper) and toss until evenly coated.
- Transfer to rimmed baking sheet and spread in an even layer. Roast until carrots are fork tender and browned, about 20 to 25 minutes. Serve with yogurt sauce if desired.
Video
Notes
- Carrots: Peeling is optional but recommended (see FAQs for more information).
- Yogurt sauce: To make this optional (and so delicious) yogurt sauce, in a small bowl, whisk together 3/4 cup whole milk yogurt, 2 tbsp. olive oil, 2 tbsp. lemon juice, 1 tbsp. minced fresh dill, 1 clove minced garlic, and salt and chili flakes to taste (I like ¼ teaspoon salt and pinch red chili flakes). Cover and refrigerate until serving time.
- Yield: This recipe makes 6 servings, 1/2 cup each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Serving: 0.5 cups | Calories: 105kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 105mg | Potassium: 493mg | Fiber: 4g | Sugar: 7g | Vitamin A: 25324IU | Vitamin C: 11mg | Calcium: 56mg | Iron: 1mg