Roasted Carrots with Yogurt Sauce and Maple Glaze

Sweet meets tart. Warm embraces cool. Roasted carrots with yogurt sauce and maple syrup glaze lending a toothsome sweetness, gentle warmth, and a bright, tangy contrast. Together, they balance beautifully—neither overpowering the other. The carrots almost melt on your tongue, their natural sugars coaxed out through roasting to caramel perfection. Warmth and freshness come together on the plate, playing off one another in harmony. These contrary elements unite to create something truly special.

Do carrots have to be peeled before roasting?

Short answer is no. If you scrub the skin really well, these roasted carrots with yogurt sauce and maple glaze will turn out just fine. I like them both ways so I am presenting the peeled version in the video and unpeeled in the photo. (I also got lucky with the peeled rainbow carrots from Costco last week :). However, peeling the carrots is highly recommended that way you can ensure that there’s no trace of dirt and tiny roots left giving you more pleasant experience when biting into them.

Do you cover carrots with tin foil when roasting?

No, please do not cover the carrots when baking or roasting. Covering the vegetable like garlic in tin foil may be the best practice. Yet when it comes to carrots or any other vegetables that you hope to get some caramelization, you need to bake or roast them uncover. Covering them with foil will end up steaming them instead of caramelizing them. I also found a helpful roasting vegetables guideline table for you from TasteofHome.

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Yogurt Sauce or Tzaziki Sauce

The yogurt sauce that I am using to pair with these roasted carrots in this recipe is essentially the Mediterranean Tzaziki sauce. It is a creamy cucumber yogurt dip that is seasoned with fresh herbs such as mint, dill, and lemon. I didn’t use mint in my recipe but I am telling you this in case you decide to give it a twist. I love pairing this sauce with any vegetables dishes that gives the warm and sweet flavors such as roasted butternut squash and carrots because I believe it creates a perfect balance in the dish. So that’s it for the simple roasted carrots with yogurt sauce and maple glaze. I hope you enjoy them as much as we do!

yogurt sauce or tzatziki
roasted carrots with yogurt sauce

Roasted Carrots with Yogurt Sauce and Maple Glaze

Mary Thatcher
Sweet meets tart. Warm embraces cool. Roasted carrots with yogurt sauce and maple syrup glaze lending a toothsome sweetness, gentle warmth, and a bright, tangy contrast.
5 from 1 vote
Prep Time 5 minutes
Cook Time 25 minutes
Course Side Dish
Cuisine American, Mediterranean
Servings 4 people
Calories 187 kcal

Equipment

Ingredients
  

For roasted carrots
  • 1 lb carrots
  • ¼ cup maple syrup
  • 2 tbsp butter or olive oil
  • 1 tsp dried thyme or 2 tsp fresh thyme
  • salt to taste
  • ground black pepper to taste
For Yogurt Sauce or Tzatziki sauce
  • 1 cup Greek yogurt
  • ½ cup cucumber shredded, grated or chopped
  • 1 tbsp lemon juice
  • 1 clove garlic minced or grated
  • 1 tbsp dill chopped
  • ½ tsp salt
  • ¼ tsp maple syrup

Instructions
 

Clean and Roast the Carrots
  • Pre-heat the oven at 450 °F (232 °C) .
  • peeled carrots
    Wash the carrots really well. If the carrots come with some of the green tops, cut the leaves out but leave a little bit of green stems. Peel the carrots (or not if you scrub the dirt off very well.) and line them in the baking pan of your choice.
  • Season with salt, ground pepper, and thyme. Drizzle the maple syrup all over and add butter on the top of the carrots. If you want to use your hands to help mixing the ingredients to make sure that all of the carrots are well coated with the maple syrup and seasoning, it's fine too.
  • Roast the carrots for 20 -25 minutes or until the carrots are tender.
Make the Yogurt Sauce or Tzatziki Sauce
  • Grate, shred, or chop the cucumber. I shredded it with a peeler and left the center of the cucumber that has a lot of seeds and water. If you decided to chop or grate it, put it on a piece of paper towel and gently squeeze some water out so that your sauce don't turn too watery.
  • Mix the cucumber with yogurt and chopped dill.
  • Yogurt Sauce
    Season with lemon juice, salt, and a little bit of maple syrup.
  • Drizzle some olive oil on the top then use the sauce as the base of the roasted carrots. Enjoy!

Nutrition

Calories: 187kcalCarbohydrates: 28gProtein: 6gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 18mgSodium: 434mgPotassium: 514mgFiber: 3gSugar: 20gVitamin A: 19151IUVitamin C: 9mgCalcium: 126mgIron: 1mg
Keyword roasted carrots, roasted carrots with yogurt sauce, roasted carrots with yogurt sauce and maple galze
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