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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.

Glazed & Roasted Carrots

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

  1. You can use zucchini instead of carrots.
  2. All the herbs and spices can easily be swapped for your favorite ones or which ever ones you have on hand.
  3. 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

What seasoned salt do you use?

I use Peg’s Seasoned Salt.

What labneh do you use?

I use Karoun Labne.

What can I use instead of carrots?

You can use zucchini.

What za’atar do you use?

I use Z&Z Za’atar.

Glazed & Roasted Carrots

By Nadia Aidi
Prep 10 minutes
Cook 25 minutes
Total 35 minutes
Servings: 3
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.

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

Directions 

  • 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

Calories: 346kcal, Carbohydrates: 40g, Protein: 6g, Fat: 20g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 12g, Cholesterol: 1mg, Sodium: 138mg, Potassium: 630mg, Fiber: 6g, Sugar: 25g, Vitamin A: 20069IU, Vitamin C: 27mg, Calcium: 132mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer, Side Dish
Cuisine: American, Mediterranean

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