Curry Carrots with Chive Yogurt Sauce

Prep Time: 5 minutes Cooking Time: 25 minutes Ready In: 30 minutes
  • 1 1/2 lbs carrots
  • 1 T. olive oil
  • 1 tea. salt
  • 3 T. honey
  • 1 T. curry powder
  • 2/3 c. plain low-fat Greek yogurt
  • 1/4 c. snipped fresh chives

Equipment: Cutting board, sharp knife, measuring spoons, measuring cups, bowl, large baking sheet, serving bowl

  1. Preheat oven to 425 degrees. Clean and peel carrots. Halve large carrots lengthwise.
  2. Line a 15 x 10 x 1-inch baking pan with foil. Toss carrots with olive oil. Evenly spread carrots in prepared pan. Sprinkle with 1/2 tsp. salt. Roast carrots for 15 minutes. Meanwhile, in a small microwave-safe bowl, warm honey in microwave for 30 seconds. Whisk in curry powder; set aside.
  3. Remove carrots from oven. Drizzle with honey mixture; toss to coat. Roast 10 minutes longer, until carrots are glazed and tender when pierced with a fork. Transfer to a serving platter.
  4. For Chive Yogurt, in a bowl combine yogurt, chives, and remaining 1/2 tsp. salt. Serve with roasted carrots.

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