I am sharing a humble vegetable side dish that can make a meal a touch more special. These delicious tender roasted carrots can please anyone, even those who aren’t the biggest vegetable fans.
Something magical happens when carrots are roasted and they start to get some colour and the skin starts to caramelize. 
This recipe is really simple and a perfect side to any dish during fall and winter. Roast lamb, baked salmon or some veggie patties would perfectly pair with these carrots.
Sweet roasted carrots with a dusting of herbs, sea salt and a wholegrain mustard yoghurt sauce will have your guests reaching for more, guaranteed. Let’s get to it.
Find the recipe for the yogurt sauce here.
PrintSimple Roasted Carrots and Creamy Mustard Sauce
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Sweet and salty roasted carrots with a hint of cumin and a creamy mustard yogurt sauce make for a melt-in-your-mouth side dish.
Ingredients
- 1 bunch Dutch/baby carrots, washed
- Olive oil
- Large pinch of cumin
- 1 tablespoon rice malt syrup or honey
- 1/4 cup pepitas (sunflower kernels)
- Large pinch of sea salt
- Mustard and yogurt sauce (see blog for recipe)
Instructions
- Preheat your oven to 180°C (350°F).
- Thoroughly wash the carrots and lay them in a flat baking tray.
- If you wish to keep the green tops on, wrap them securely in tinfoil to prevent burning. Otherwise, trim them off.
- Drizzle the carrots with olive oil, ensuring they are evenly coated.
- Sprinkle a large pinch of cumin over the carrots for added flavor.
- Drizzle 1 tablespoon of rice malt syrup or honey over the carrots for a touch of sweetness.
- Scatter 1/4 cup of pepitas over the carrots for a crunchy texture.
- Season with a large pinch of sea salt.
- Roast the carrots in the preheated oven for 25-30 minutes, or until they are tender and the edges are caramelized.
- Serve the roasted carrots warm, accompanied by the mustard and yogurt sauce.
Notes
These roasted carrots pair well with roast lamb, baked salmon, or veggie patties. For a vegan option, substitute the yogurt sauce with a plant-based alternative. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 9 grams
- Sodium: 150 mg
- Fat: 8 grams
- Carbohydrates: 18 grams
- Fiber: 4 grams
- Protein: 3 grams
- Cholesterol: 0 mg
Frequently Asked Questions
What type of carrots work best for roasting in this recipe?
For roasting, use medium-sized carrots that are firm and fresh. Baby carrots can also be used, but larger carrots should be cut into uniform pieces for even cooking.
How should I prepare the carrots before roasting?
Peel the carrots and cut them into even-sized sticks to ensure they roast evenly. Toss them with herbs and sea salt before placing them in the oven.
Can I adjust the mustard in the yogurt sauce?
Yes, you can adjust the amount of wholegrain mustard in the yogurt sauce to suit your taste preference; start with a small amount and add more gradually.
Yum, I’ll definitely have to try this out! I always forget how delicious roasted carrots are.
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