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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
Sides
Best Potato Salad
Dips and Butters
Labneh Recipe
Dips and Butters
Labneh Dip
Appetizers
Spicy Miso Tahini Eggplant
Common Questions
I use Peg’s Seasoned Salt.
I use Karoun Labne.
You can use zucchini.
I use Z&Z Za’atar.
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.
