Ingredients
For the Carrots






For the Sauce



Instructions
Step 1
First, peel the *carrots* and cut them into small sticks. It’s important to choose young carrots for the best flavor and texture.
Once the carrots are cut, drizzle *vegetable oil* over them and season with *smoked paprika*, *salt*, and *pepper*. Finally, add *honey* or *sugar* and sprinkle on the *breadcrumbs* for extra crunch.
Step 2
Preheat your oven to *180 degrees Celsius* (about *350 degrees Fahrenheit*). Spread the prepared carrot sticks on a baking sheet in a single layer.
Roast the carrots for *30 minutes*, until they are tender and slightly caramelized. This will enhance their natural sweetness!
Step 3
While the carrots are roasting, it’s time to prepare the sauce. In a mixing bowl, combine *Greek yogurt* and *feta cheese*, crumbled into small pieces.
Grate the *cucumbers* finely and after squeezing out excess moisture, add them to the yogurt mixture. This will give your sauce a refreshing taste.
Step 4
Once the carrots are done roasting, place them on a serving plate and dollop the *yogurt sauce* over them generously. For a lovely presentation, garnish with seeds or fresh herbs of your choice.
Enjoy this delightful and healthy dish that highlights the natural sweetness of carrots!
Servings
Serve these scrumptious roasted carrots on a beautiful platter for a vibrant touch on your table. Pair them with your favorite grilled meats for a delightful feast, or serve them as a standalone side with a sprinkle of fresh herbs. 🌿
Looking for a fun twist? Add a drizzle of balsamic glaze for a touch of sweetness and acidity that complements the carrots perfectly. Don’t forget to garnish with sunflower seeds or your fresh herbs of choice for an extra crunch! 🥗
These roasted carrots work beautifully at any gathering, from casual family dinners to elegant celebrations. They’ll definitely be the talk of the table! 🧡
Equipment
Ensure your oven is preheated to 180°C (350°F) for perfectly roasted carrots!



Use a large baking sheet lined with parchment paper for easy cleanup and even roasting.



A medium mixing bowl will help you combine the ingredients for the marinade and sauce efficiently.



A fine grater is perfect for shredding the cucumber for the sauce. Give it a good squeeze to remove extra liquid!


Variations
If you're interested in tweaking the recipe, here's how you can make it gluten-free and vegan!
Gluten-Free: Simply use gluten-free breadcrumbs or crushed nuts instead of regular breadcrumbs for a delightful crunch! 🌾
Vegan: Swap honey for maple syrup or agave to keep the sweetness without using animal products. 🌱
Faq
- Can I use frozen carrots for this recipe?
Fresh carrots are best for this dish, but if frozen are your only option, make sure to thaw and drain them well before seasoning.
- How do I ensure my carrots stay crispy?
Don't overcrowd the baking sheet; give them enough space for proper roasting and crisping!
- What's the best way to store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the oven to regain some crispiness!
- Can I add other veggies to this recipe?
Absolutely! Bell peppers, zucchini, or even sweet potatoes would complement the carrots beautifully.
- How can I tell when the carrots are done?
The carrots should be tender when pierced with a fork and lightly caramelized on the edges.
- What if I don’t have smoked paprika?
Regular paprika or even a dash of cayenne for heat can work as a substitute, depending on your preference!