Before I get into recipe details, can we talk about how PRETTY these colorful carrots are. They’re made even more vibrant with the addition of bright pomegranate seeds and parsley on top. A lot of the flavors used in this recipe remind me of fall, but you can always change up the spices based on the season or however you’re feeling as you cook them.
This dish is perfect to serve as an appetizer, a fancy snack, or a side dish to accompany any dinner spread. If you’re in a rush, omit the yogurt dressing and you have a side dish that can be made in a flash!
If you don’t have access to multicolored carrots, no need to fret! Cook with regular carrots and you’ll get the same results.
Maple Glazed Carrots with Spiced Yogurt Dressing
Flavorful, crowd-pleasing roasted carrots served with a savory yogurt dressing and topped with colorful pomegranate seeds, feta cheese, and chopped parsley
Equipment
- Oven
Ingredients
Carrots
- 1 lb Large Rainbow Carrots sub regular carrots if needed
- 2 tbsp Olive Oil or cooking oil of choice
- 2 tbsp Maple Syrup sub honey if needed
Spiced Yogurt Dressing
- 1 cup Greek Yogurt I prefer the brand Fage
- 1 Small Lemon juiced
- 1 tbsp Hot Sauce
- 1/2 tsp Paprika
- 1/2 tsp Cumin
- 1/2 tsp Salt & Pepper
Toppings
- 1 Pomegranate
- 1/3 cup Chopped Cilantro
- 1/2 cup Crumbled Feta Cheese
Instructions
- Preheat oven to 400F.
- Scrub and wash the carrots, then peel them.
- Place the peeled, whole carrots on a baking sheet lined with foil or parchment paper.
- Drizzle the carrots generously with olive oil and lightly with maple syrup (or honey). Season with salt + pepper.
- Place them into the oven and cook for 20-25 minutes or until they are golden brown. Check in on them halfway through and again as they get closer to the end of the cooking time.
- While they are baking, whisk together all of the spiced yogurt dressing ingredients well. Adjust seasonings as needed.
- Once the carrots are ready, it’s time to start plating everything. Let the carrots cool for a few minutes beforehand. Start with a hefty layer of yogurt sauce, top with roasted carrots, and sprinkle with crumbled feta, pomegranate seeds, and finely chopped parsley!
Notes
Always adjust seasonings as you see fit. If you don’t like spice, omit the hot sauce and replace with a little bit more lemon juice. For a thicker dressing, add more yogurt.
