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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.
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 and Roasted Carrots
Equipment
- baking sheet
- parchment paper
- small bowl
- Microplane
- Peeler
- whisk
Ingredients
The Carrots & Glaze
- 1 bunch small carrots
- 1 tbsp pure maple syrup
- 1 garlic clove
- 1 lemon, zest, you use the juice later
- 1 tsp smoked paprika
- 1 pinch cinnamon
- 1 pinch cumin
- salt
- black pepper
- 3 tbsp olive oil
The Labneh Sauce
- ¼ cup labneh
- 1 tbsp lemon juice
- 1 tbsp olive oil
- salt
- black pepper
The Toppings
- 2 tbsp fresh chives, chopped
- 2 tbsp fresh dill, chopped
- 2 tbsp carrot tops, chopped
- 3 tbsp pistachios, chopped
- pomegranate seeds, to taste
- 1 drizzle olive oil
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Prepare Glaze: In a small bowl, whisk together the maple syrup, garlic, lemon zest, smoked paprika, cumin, cinnamon, salt, black pepper, and 3 tbsp olive oil.1 bunch small carrots, 1 tbsp pure maple syrup, 1 garlic clove, 1 lemon, 3 tbsp olive oil, 1 tsp smoked paprika, 1 pinch cinnamon, 1 pinch cumin, salt, black pepper
- Roast Carrots: Place the carrots on the baking sheet. Add the glaze and toss to coat. Roast for 20–25 minutes until tender.
- Prepare Labneh Sauce: In a separate bowl, whisk together the labneh, 1 tbsp lemon juice, 1 tbsp olive oil, salt, and black pepper.¼ cup labneh, 1 tbsp lemon juice, 1 tbsp olive oil, salt, black pepper
- Assemble And Serve: Arrange the roasted carrots on a platter. Add the labneh sauce to the carrots. Top with the chives, dill, carrot tops, pistachios, and pomegranate seeds. Finish with a drizzle of olive oil.2 tbsp fresh chives, 2 tbsp fresh dill, 2 tbsp carrot tops, 3 tbsp pistachios, pomegranate seeds, 1 drizzle olive oil
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
