About the Recipe
Give your side dish a boost with this great combo of honey glazed carrots and yogurt dip.
Ingredients
2 lb carrots
2 tbsp olive oil
3-4 garlic cloves minced
2 1/2 tbsp honey or maple syrup
½ teaspoon ground cumin
2 teaspoons smoked paprika, divided
1/2 tsp kosher salt or to taste
1/4 tsp fresh ground pepper or to taste
½ cup raw pepitas
For Sauce
2 cups nonfat plain Greek yogurt
½ cup finely chopped fresh dill
1.5 tablespoons extra-virgin olive oil
1 teaspoon lemon zest
2 teaspoons lemon juice
Fresh chives & lime zest for garnish
Preparation
1. Preheat Oven 400 degrees F
2. Heat olive oil, honey, cumin, 1 teaspoon paprika, pepper and 1/4 teaspoon salt in a small saucepan over medium heat until fragrant, about 2 minutes. Remove from heat and whisk in 2 tablespoons garlic and lime juice.
3. If using medium carrots, halve lengthwise. Place carrots on a large rimmed baking sheet or roasting pan, pour the honey mixture over them and toss well. Spread into an even layer. Roast the carrots, flipping halfway through, until tender and lightly browned, about 40 minutes. Top with pepitas for the last 5-10 minutes.
4. Meanwhile, whisk yogurt, dill, mayonnaise, olive oil, lemon zest, lemon juice, the remaining 2 teaspoons garlic, 1 teaspoon paprika and 1/4 teaspoon salt in a medium bowl.
5. Serve the carrots with the sauce and pepitas. Garnish with chives and lime zest, if desired.