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If you’re looking for a simple but elevated side dish that feels restaurant-worthy, these Honey Rosemary Roasted Carrots with Lemon Garlic Yoghurt are exactly that.
Sweet roasted carrots caramelised with honey and rosemary are paired with a fresh, zesty lemon garlic yoghurt that cuts through the richness perfectly. It’s the ideal balance of sweet, savoury and fresh and one that looks just as good as it tastes.
Perfect for Sunday roasts, dinner parties or your Easter table.
Why you'll love this recipe
- Fresh and zesty lemon garlic yoghurt
- Perfect balance of flavours and textures
- Minimal ingredients, maximum flavour
- Ideal for entertaining or meal prep
This is the kind of side dish that completely steals the show. The carrots roast until soft and slightly charred, with the honey bringing out their natural sweetness, while the rosemary adds a deep, savoury flavour. It’s a dish that feels effortlessly impressive but is incredibly easy to make.
Honey Rosemary Roasted Carrots with Lemon Garlic Yoghurt
10 minutes
40 minutes
6 (side dish)
Side Dish Healthy Vegetarian
Honey Rosemary Carrots with Lemon Garlic Yoghurt Recipe
Ingredients
1kg carrots
2–3 tbsp honey
Zest and juice of 1 lemon
1 garlic clove, minced
200g Greek yoghurt
Drizzle olive oil
1 tbsp cornish sea salt rosemary seasoning (or salt + 1 tsp dried rosemary)
Optional Garnish
1 tsp fresh parsley
1 tsp crushed pistachios
Instructions
1. Prep the carrots
Peel the carrots, top and tail, then slice lengthways.
2. Roast the carrots
Add to a baking tray, season with rosemary, salt and a generous drizzle of olive oil.
Roast at 180°C for 25-30 minutes.
3. Add the honey
Remove from the oven, drizzle over the honey, then return to the oven for a further 10 minutes until tender and caramelised.
4. Make the yoghurt
In a bowl, mix together the Greek yoghurt, lemon juice, lemon zest and minced garlic. Season well and drizzle with olive oil.
5. Assemble
Spread the yoghurt onto a serving plate, place the carrots on top, then garnish with parsley and crushed pistachios.
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THE FULL MACROS READY FOR YOU
CALORIES | 210
UNDER 250 CALORIES PER SERVING
PROTEIN | 6G
OVER 5G PROTEIN PER SERVING
CARBS | 28G
UNDER 30G CARBS PER SERVING
FAT | 8G
UNDER 10G FAT PER SERVING
FIBRE | 5G
OVER 5G FIBRE PER SERVING
A lighter, nutrient-rich side dish packed with fibre and natural sweetness.
Why choose this Honey Rosemary Carrots with Lemon Garlic Yoghurt Recipe?
LOW EFFORT SHOWSHOPPER SIDE
EASY TO COOK IN ONE TRAY
THE PERFECT SIDE DISH TO ANY ROASTED MEAT OR FISH
UNDER 250 CALORIES
Swaps & Upgrades
- Use maple syrup instead of honey
- Add chilli flakes for a sweet-spicy twis
- Swap pistachios for walnuts or almonds
- Use dairy-free yoghurt if needed
- Add feta for extra richness
Frequently Asked Questions
Can I make this ahead of time?
Yes — roast the carrots in advance and reheat before serving. Add yoghurt fresh.
Can I use baby carrots?
Absolutely — just adjust cooking time slightly as they may cook quicker.
Is this recipe vegetarian?
Yes — and it can easily be made vegan with dairy-free yoghurt.
What can I serve this with?
Perfect alongside roast chicken, lamb or as part of a sharing table.
Can I air fry the carrots?
Yes — cook at 180°C for around 20–25 minutes, then add honey at the end.
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More Recipes at Archer Kitchen
Thanks for stopping by Archer Kitchen by Rebecca Archer. Whether you’re here for quick weekday fixes, indulgent weekend treats, or to explore new flavours, we’ve got your back. Hungry for more inspiration? Dive into my collection of recipes and check out my cookbooks for exclusive tips, tricks, and flavour-packed dishes that’ll take your cooking game to the next level. Bookmark us, come back often, and let’s keep cooking up a storm together!
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