Roasted Carrots with Chestnut Honey, Hazelnuts, Mint & Yogurt

by Hayley StevensNov 13, 2017

The chill of autumn is the perfect time to bring out the Italian Chestnut Honey. We love the this honey for its distinctive flavor and floral notes and it seems almost too good to be true that it is also wonderful for our health and high in antioxidants and minerals. This recipe is a quick and easy side dish to an autumnal meal. We especially love to prepare this on Thanksgiving, when your oven is already warm and ready to roast! The sweetness of the carrots, the brightness of the mint, and the honey's floral notes all play brilliantly together. The carrots can be prepared ahead of time and served at room temperature or slightly re-warmed for convenience.

Ingredients:

24 carrots, topped trimmed
1 T extra virgin olive oil
pinch of salt
For the dressing:
1/2 lemon, juiced
1 t sea salt
2 t chopped mint
2 T Chestnut Honey
2 T extra virgin olive oil
1 c Greek yogurt
1/4 cup toasted hazelnuts, chopped

Procedure:

1. Preheat the oven to 400°.

2. On a baking tray, lay out the carrots with even spacing, season with salt and drizzle with olive oil. Roast until the tips are caramelized and the carrots have softened.

3. Meanwhile, prepare the dressing: In a small bowl add the lemon juice, salt, and chopped garlic. Whisk until the salt has dissolved. Add in the honey, mint and olive and whisk to bring together. Taste for seasoning.

4. When the carrots are removed from the oven and slightly cooled, plate on a platter with the yogurt spread beneath, drizzle over the dressing and sprinkle the hazelnuts, if using.