Roasted Carrots with Lemon Yogurt & Hazelnuts
A few months back, my roommates and I had an impromptu dinner party and didn’t have time to shop in advance. I was tasked with making a vegetable side dish to serve, so I grabbed an assortment of miscellaneous ingredients and got to work. Those ingredients were lemon, carrots, a bunch of herbs, a handful of toasted hazelnuts, and a few scoops of Greek yogurt – and just like that, the first rendition of my Roasted Carrots with Lemon Yogurt and Hazelnuts recipe was born! Carrots are inherently spring-y to me, which makes them a perfect accompaniment to a spring dinner! With Easter weekend right around the corner, I thought it was an appropriate time to share this delicious, low-maintenance roasted carrot recipe.
Recipe Details
Ingredients
To make these Roasted Carrots with Lemon Yogurt and Hazelnuts, you will need the following ingredients:
- Carrots
- Olive oil
- Hazelnuts
- Plain Greek or Skyr yogurt
- Lemon zest
- Flat leaf parsley
- Fresh mint
- Lemon wedges
- Sea salt
- Fresh black pepper
* Continue scrolling for the full recipe with measurements.
How to Make Roasted Carrots with Lemon Yogurt & Hazelnuts
Roast the Carrots
Preheat the oven to 400ºF and line a baking sheet with parchment paper.
Peel the carrots, leaving them whole, then transfer them to the prepared baking sheet. Drizzle with olive oil, sea salt, and fresh-cracked pepper.
Roast for 25 minutes, flipping after 15 minutes.
Prepare the Lemon Yogurt
While the carrots are roasting, prepare the lemon yogurt. In a small bowl, whisk together the plain Greek or Skyr yogurt with lemon zest and a pinch of sea salt until fully combined. Taste and adjust the seasoning to your liking.
Serve and enjoy!
To serve, spread a layer of the lemon yogurt onto a serving platter. Place the warm roasted carrots on top of the lemon yogurt.
Sprinkle the carrots with the fresh herbs, roughly chopped toasted hazelnuts, a drizzle of olive oil, and a squeeze of fresh lemon juice.
Serve the roasted carrots with some lemon wedges on the side.
More Spring Recipes to Make for Easter Weekend
If you’re looking for more recipes for Easter weekend or spring in general, be sure to check out these recipes:
Lemon and Herb Spatchcock Chicken
Pavlova with Lemon & Passionfruit Curd
If you loved the recipe for my Roasted Carrots with Lemon Yogurt and Hazelnuts, be sure to leave a review or comment. I love to hear from you! As always, if this dish makes its way onto your dinner table, be sure to tag me in your Instagram posts.
Happy spring!
xx
Ashley
Roasted Carrots with Lemon Yogurt & Hazelnuts
Ingredients
For the Roasted Carrots
- 1.5 pounds carrots, peeled
- 1 tablespoon olive oil
- Sea salt and black pepper, to taste
For the Lemon Yogurt
- 1/2 cup plain Greek or Skyr yogurt
- 1 teaspoon lemon zest
- pinch of sea salt
To Serve
- 4 sprigs flat leaf parsley, leaves picked and roughly chopped
- 2 sprigs mint, leaves picked and roughly chopped
- 1/4 cup toasted hazelnuts, roughly chopped
- Lemon wedges
- Olive oil, for drizzling
Instructions
- Preheat the oven to 400℉ and line a baking sheet with parchment paper.
- Place the whole, peeled carrots on the prepared baking sheet and toss with one tablespoon of olive oil, sea salt, and freshly cracked black pepper. Roast for 25 minutes, turning after 15 minutes.
- While the carrots are roasting, make the lemon yogurt. In a small bowl, combine the plain Greek or Skyr yogurt, lemon zest, and a pinch of sea salt. Mix well. Taste and adjust the seasoning to your liking.
- To serve, spread the lemon yogurt on a serving platter. Place the roasted carrots on top, then sprinkle over the chopped herbs and hazelnuts. Squeeze some fresh lemon juice onto the carrots and drizzle with olive oil. Serve warm with lemon wedges on the side.