Roasted Carrots with Yogurt Lime Sauce, from Holley Grainger

Honey Roasted Carrots with Cumin-Lime Yogurt Sauce

  • Author: Holley Grainger
  • Yield: 4-6 servings 1x
  • Category: Side


  • 2 Tbsp honey (divided)
  • 2 Tbsp olive oil (or oil of choice) (divided)
  • 2 Tbsp fresh lime juice (divided)
  • 1/2 tsp fresh lime zest (divided)
  • 1/2 tsp cumin (divided)
  • 11/2 lbs whole carrots (washed, peeled and tops trimmed)
  • 1 5.3- oz container Dannon Light & Fit Original Greek Vanilla Nonfat Yogurt
  • To taste: salt and pepper


  1. Preheat oven to 400 degrees F.
  2. In a small bowl, stir together honey, olive oil, lime juice, lime zest, and cumin until combined.
  3. Arrange carrots on a foil-lined baking sheet. Drizzle the carrots with half of the honey mixture reserving the other half for later use. Toss carrots in the honey mixture until completely coated. Bake carrots for 20 minutes or until tender and caramelized; turning once halfway through cooking.
  4. While carrots roast, add remaining honey mixture to yogurt and stir until combined. Once carrots are done, transfer to a platter, season with salt and pepper (if desired) and drizzle with yogurt sauce. Serve immediately.