This simple recipe for Roasted Carrots with a Ginger Yogurt Sauce and Pepitas turns carrots into a show stopping side dish. Serve this for Thanksgiving or along with a weeknight meal. Your family will love the sweet and spicy flavors of this vegetable recipe.
I like raw carrots, but I love roasted carrots. And these roast carrots with a ginger yogurt sauce and crunchy pepitas are extra special. They are sweet and spicy and far more exciting than your basic roasted vegetable. This recipe is a nice addition to a Thanksgiving menu, and an easy side dish to serve year-round.
To make these roasted carrots, I slice carrots and them toss them in a mixture of butter, honey, and salt. Then I roast the carrots for 40 minutes, until they are sweet and tender. The secret to this recipe is an easy to make ginger yogurt sauce and sprinkle of pepitas. The combination transform basic roasted carrots into something special.
The ginger yogurt sauce comes together quickly and easily. The slight slice of the ginger and a dash of cayenne pepper help to highlight the natural sweetness of the carrots. The yogurt lends it a tart and creamy taste. It’s a bold and fresh sauce that pairs well with a variety of vegetables. This is the same ginger yogurt sauce that my sister use for the brussels sprout and apple salad that we love. Sometimes we make that for Thanksgiving too!
The trick to getting carrots to cook more quickly is to cover them as they roast. You can use a covered casserole dish or just some aluminum foil. This also ensures that the carrots cook evenly.
How to make Roasted Carrots with a Ginger Yogurt Sauce and Pepitas:
- 1 pound of Carrots
- 2 tablespoons melted Butter
- 3 teaspoons Honey
- 1/4 teaspoon Salt
- 1 (5 ounce) tub of Non Fat Greek Yogurt
- 1 tablespoon minced Ginger
- 1 tablespoon Lemon Juice
- 1 tablespoon Apple Cider Vinegar
- 1 tablespoon Olive Oil
- a dash of Cayenne Pepper
- 1 tablespoon Pepitas
Heat your oven to 350 degrees. Then peel and chop the carrots. I like to chop the carrots into one inch pieces.
Place the carrots in a large bowl, and then pour the butter, 2 teaspoons Honey, and salt over and stir to evenly coat the carrots.
Pour the carrots onto a parchment lined baking sheet, and then cover with aluminum foil. Place in the oven to bake for about 40 minutes, until the carrots are very soft.
While the carrots are roasting, prepare the ginger yogurt sauce. In a small boil whisk 1 teaspoon honey, and the yogurt, ginger, lemon juice, apple cider vinegar, olive oil, and cayenne together.
Once the carrots are ready, place them in a bowl and spoon over some of the ginger yogurt sauce. Top with the pepitas.
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