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Glazed & Roasted Carrots 🥕🧡 These will be your new favorite side dish for the holidays. They go so well with turkey. I am not a huge fan of cooked carrots, but these ones are perfect. I wanted to experiment something new for the holidays and I came up with this… let’s just say that the experiment did not disappoint in the slightest.
If you loved this recipe, check out my Spicy Eggplant & Miso Tahini!
Why You’ll Love Glazed & Roasted Carrots
These are very easy to make and the perfect side dish for the holidays. I made them for Christmas and everyone in my family LOVED. The sauce is herby, creamy and delicious. The pomegranate seeds add a very nice pop of flavor.
How To Prepare Glazed & Roasted Carrots
🥕 First, cut carrot tops off (save for pesto) and peel. Then, place in between 2 chopsticks and cut hasselback style.
🧄 Secondly, mix the grated garlic, lemon zest, 4 tbsp maple syrup, smoked paprika, allspice, Aleppo pepper, salt, pepper and olive oil.
🔥 Then, brush the carrots with the glaze. Bake at 400F for 22-25 minutes.
🧂 Then, mix the labneh, tahini, 1/2 tbsp maple syrup and seasoned salt.
🌿 Lastly, add the labneh sauce to a plate, top with the carrots, add the pistachios, pomegranate seeds, za’atar and olive oil.
Substitutions and Variations
- You can use zucchini instead of carrots.
- All the herbs and spices can easily be swapped for your favorite ones or which ever ones you have on hand.
- You can use plain yogurt instead of labneh.
Chef Nadia’s Tip
Make sure you brush the carrots with the glaze evenly throughout.
Similar Recipes
Common Questions
I use Peg’s Seasoned Salt.
I use Karoun Labne.
You can use zucchini.
I use Z&Z Za’atar.
Glazed & Roasted Carrots
Ingredients
- 1 bunch Carrots
- 4.5 tbsp Pure maple syrup
- 1 Garlic clove, small, grated
- 1 Lemon zest
- 3 tbsp Olive oil, plus more for topping
- 1 tsp Smoked paprika
- 1/4 tsp Allspice
- 1 tbsp Aleppo pepper, adjust if you want it milder
- 1/3 cup Labneh
- 2 tbsp Tahini
- Seasoned salt, to taste
- Chives, to taste
- Dill , to taste
- Za’atar, to taste
- Pistachios , chopped, to taste
- Pomegranate seeds, to taste
Instructions
- First, cut carrot tops off (save for pesto) and peel. Then, place in between 2 chopsticks and cut hasselback style.
- Secondly, mix the grated garlic, lemon zest, 4 tbsp maple syrup, smoked paprika, allspice, Aleppo pepper, salt, pepper and olive oil.
- Then, brush the carrots with the glaze. Bake at 400F for 22-25 minutes.
- Mix the labneh, tahini, 1/2 tbsp maple syrup and seasoned salt.
- Lastly, add the labneh sauce to a plate, top with the carrots, add the pistachios, pomegranate seeds, za’atar and olive oil.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
