Oven Roasted Carrots with Spiced Yogurt and Hazelnuts


parents always use to make me eat my veggies. But now, I get to make them eat THEIR veggies and they’re gonna love these! These little roasted carrots make friends with a spicy Greek yogurt + toasted hazelnuts.


10-20 carrots
1-2 tablespoons Grapeseed oil
Salt + pepper
2 tablespoon maple syrup
2 tablespoons hazelnuts toasted and roughly chopped
1/4 cup parsley roughly chopped, plus more for garnish
1 clove of garlic, smashed + minced
1/3 heaping cup greek yogurt
1/4 teaspoon smoked paprika
1/4 cayenne (if you want more heat, add more to taste)

Preheat the oven to 350°F.

Remove the tops of the carrots, place them on a sheet pan, drizzle with some olive oil + toss. Season with salt, pepper + a drizzle op maple syrup.

Pop into the oven for 30 minutes, flip the carrots over and return to the oven for 10-15 minutes until they’re wrinkled a bit with those pretty golden edges.

While they roast, toast the hazelnut in a small, dry frying pan until they are golden brown: just a few minutes. Then toss them in a kitchen towel and rub together to remove the skins. Roughly chop.

In a bowl, stir together the parsley, garlic, yogurt,, cayenne, paprika and maple.

Place the roasted carrots onto a serving dish and dress them with your yogurt. 

To finish, sprinkle the hazelnuts and chopped parsley and a touch more paprika.