Honey Roasted Carrots with Cashew-Yogurt Sauce

A great way to cook carrots and almost any of your favorite root vegetables, from parsnips to turnips. To mix it up, try a combo! Delicious hot or room temperature.

In the farmstand: olive oil, honey, carrots, garlic


  • 1/3 cup raw cashews
  • 2 Tbsp lemon juice
  • salt
  • 2/3 cup Greek yogurt
  • 2 Tbsp olive oil
  • 3 Tbsp honey
  • 1 Tbsp ground coriander seeds toasted
  • 1 1/2 tsp ground cumin seeds toasted
  • 12 large carrots peeled and halved, then quartered, then cut into 2" strips
  • 1 clove garlic crushed
  • black pepper


To make the sauce: Soak cashews in warm water for 20-30 minutes, then drain and transfer to a Vitamix or blender. Add lemon juice, salt, and about a tablespoon of water (if necessary). Blend and blitz until you have a smooth paste. Add the yogurt and blend until combined, then season to taste with additional salt and olive oil.

To make the carrots: Heat oven to 425ºF. In a large bowl, mix the honey, oil, coriander, and cumin with 1 tsp. of salt and a good grind of black pepper. Add the carrots and mix well until coated. Spread on a large baking sheet and roast in the oven 30-40 minutes, stirring once or twice, until cooked through and glazed. Transfer the carrots to a large serving platter.

Serve warm or room temperature, with the sauce spooned on top.

Appetizer/Sides carrot gluten-free quick & easy

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