Oven Roasted Carrots with Spiced Yogurt and Hazelnuts

Article by Lindsey Bishop Clark

Oven Roasted Carrots with Spiced Yogurt and Hazelnuts was originally published in Dish Beautiful

My parents always use to make me eat my veggies. But now, I get to make them eat THEIR veggies and they’re gonna love these! These little roasted carrots make friends with a spicy Greek yogurt + toasted hazelnuts.

  • carrots-spiced-yogurt-hazelnuts-300?v=1


  • 10-20 carrots
  • 1-2 tablespoons Grapeseed oil
  • Salt + pepper
  • 2 tablespoon maple syrup
  • 2 tablespoons hazelnuts toasted and roughly chopped
  • 1/4 cup parsley roughly chopped, plus more for garnish
  • 1 clove of garlic, smashed + minced
  • 1/3 heaping cup greek yogurt
  • 1/4 teaspoon smoked paprika
  • 1/4 cayenne (if you want more heat, add more to taste)


Preheat the oven to 350 F.

Remove the tops of the carrots, place them on a sheet pan, drizzle with some olive oil + toss. Season with salt, pepper + a drizzle of maple syrup.

Pop into the oven for 30 minutes, flip the carrots over and return to the oven for 10-15 minutes until they’re wrinkled a bit with those pretty golden edges.

While they roast, toast the hazelnut in a small, dry frying pan until they are golden brown, just a few minutes. Then toss them in a kitchen towel and rub together to remove the skins. Roughly chop.

In a bowl, stir together the parsley, garlic, yogurt, cayenne, paprika and maple.

Place the roasted carrots onto a serving dish and dress them with your yogurt. 

To finish, sprinkle the hazelnuts and chopped parsley and a touch more paprika. 

Follow Lindsey Bishop Clark @dishbeautiful

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