Roasted Carrots with Lemon Yogurt Sauce and Farro

Name: Honey Butter Roasted Carrots
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1.5 lb. carrots (sliced diagonally into ½” pieces); 2 tbsp olive oil; ½ tsp salt; 2 tbsp butter; 1 garlic clove (minced); 1 tbsp honey (plus more for garnish); 1 cup plain yogurt (optional); ⅓ cup pistachios (chopped)

By Erin AlvarezUpdated May 13, 2020, Published Feb 15, 2017

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Reader Rating

Total Time 40

Servings 4

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These roasted carrots are served with farro and topped with a simple lemon yogurt sauce and crispy roasted chickpeas. They’re the perfect side dish to any meal!

Roasted Carrots with farro, crunchy roasted chickpeas and a tangy lemon yogurt sauce

Confession: I sort of cheated with this recipe. These roasted carrots are quite similar to this recipe I created last year, only better because uhhhh FARRO and roasted chickpeas are involved! The works.

To clarify, I had to buy roasted carrots for a photography project, and afterward I wasn’t sure what to do with them. I knew Miguel and I were going to eat them, but I wanted to do something a tad more creative. So, I placed the carrots atop a bed of farro and then added a yogurt sauce along with roasted chickpeas. As a result, I was only able to eat one carrot because Miguel ate the rest, and he’s not particularly obsessed with carrots. Apparently roasted carrots can be that good.

carrots photography | thealmondeater.com

Oh my gosh I can’t believe I almost forgot to ask—how was your Valentine’s Day? Did you do anything special? I’m pretty indifferent about the holiday, honestly. I was never bitter towards couples back when I was single, and since Miguel and I have been together we’ve never made a big stink about it. We went out to dinner last year and most years he gets me flowers which I love, but that’s about it. I like it that way! Why? Because if I have to choose, I’d prefer to be a diva about my birthday and our anniversary. Just saying!

I posted my hot chocolate recipe on Instagram yesterday and I did end up making some for the two of us. Of course as I handed Miguel a cup he smelled it and said “what is it?!!!”. “Blood orange hot chocolate” and he’s all like orange……hot chocolate???? Ugh, men.

Roasted Carrots with farro, crunchy roasted chickpeas and a tangy lemon yogurt sauce!

Ok, back to carrots. First, you’ll cook the farro while the carrots and chickpeas are roasting. The carrots will roast more quickly than the chickpeas, so be aware that if you want everything to be hot, you may have to put the carrots back in the oven for a couple minutes so they’re nice and steamy.

Tip: if you have two ovens (I do not, but if you do), you’ll want to roast the carrots at 375° for 10-15 minutes, and the chickpeas at 400° for 30 minutes, or until they’re nice and crispy. If you don’t have to ovens, have no fear; you’ll simply preheat the oven to 375° and begin roasting the chickpeas first, and then after 15 minutes or so you can add the carrots on the second rack. I’d recommend placing the chickpeas on the bottom shelf and carrots on the top.

Last, you’ll whip up the yogurt sauce, aka yogurt, lemon juice, lemon zest, and tarragon! It’s so good and so simple—I hope you love it as much as we did!

5 from 5 votes

Honey Butter Roasted Carrots

By Erin Alvarez

Servings:

Prep: 10

Cook: 30

Total: 40

close up on Honey Butter Roasted Carrots topped with pistachios and served over a bed of yogurt on a serving platter.

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Meet your new favorite side dish: Honey Butter Roasted Carrots. Roasted carrots are drenched in a glistening honey butter glaze, served over creamy yogurt, and topped with pistachios. Easy, delicious, and festive!

Ingredients

For serving (optional)

▢ 1 cup plain yogurt, optional
▢ ⅓ cup pistachios, chopped

Instructions

Preheat oven to 425°F. Add the carrots, olive oil and salt to a bowl and toss to combine, then pour the carrots onto the baking sheet and roast for 30 minutes, flipping halfway through.
Meanwhile, make the honey butter: Melt the butter in a small saucepan over medium heat. Once melted, add the garlic and sauté for 30 seconds, then remove the saucepan from the heat and whisk in the honey.
To serve: Add the yogurt to a large plate or platter, then scoop the carrots over top. Pour the honey butter over the carrots, then sprinkle everything with the pistachios. Add an extra drizzle of honey (optional), a pinch of salt and enjoy!