Cane Syrup-Roasted Carrots with Garlic-Herb Yogurt Sauce

Perfectly caramelized and tender-crisp, these roasted carrots will become a fixture on your holiday sides menu. 

Cane Syrup-Roasted Carrots with Garlic-Herb Yogurt Sauce
Yields: 6-8 Servings
  • ¼ cup cane syrup
  • 1 tablespoon unsalted butter, melted
  • 1 teaspoon fresh lemon juice
  • ¾ teaspoon ground cumin
  • 2 (16-ounce) packages peeled small rainbow carrots with tops (halved, if large)
  • ¼ cup plus 1 tablespoon olive oil, divided
  • 1¾ teaspoons kosher salt, divided
  • ¾ teaspoon ground black pepper, divided
  • ½ cup plain Greek yogurt
  • 2 tablespoons water
  • 1 teaspoon chopped fresh mint
  • 1 small clove garlic, grated
  • ½ teaspoon chopped fresh parsley
  • ½ teaspoon lemon zest
  • Garnish: fresh mint leaves, chopped fresh parsley
  1. Preheat oven to 400°. Line 2 rimmed baking sheets with parchment paper.
  2. In a small bowl, stir together cane syrup, melted butter, lemon juice, and cumin. Set aside.
  3. Divide carrots between prepared pans. Toss carrots with ¼ cup oil, and sprinkle with 1 teaspoon salt and ½ teaspoon pepper.
  4. Roast for 15 minutes. Brush carrots with cane syrup mixture, and roast until tender, about 18 minutes more.
  5. In a small bowl, stir together yogurt, 2 tablespoons water, mint, garlic, parsley, and zest. Add remaining 1 tablespoon oil, remaining ¾ teaspoon salt, and remaining ¼ teaspoon pepper, stirring to combine. Drizzle yogurt sauce over carrots. Garnish with mint and parsley, if desired.



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