Roasted Carrots Recipe

Preheat and prepare carrots

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it. Trim and peel carrots; if carrots are thick, halve or quarter them lengthwise so they roast evenly.

Toss carrots with 2 tbs olive oil, 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp honey or maple syrup in a bowl until evenly coated.

Spread carrots in a single layer on the prepared sheet, cut side down where applicable. Roast for 18–25 minutes, turning once halfway through, until edges are caramelized and carrots are tender when pierced with a fork. Timing depends on thickness: thinner carrots ~18 min, thicker up to 25 min.

While carrots roast, whisk together 1 cup Greek yogurt, 1 tbs lemon juice, 1 minced garlic clove, 1 tsp olive oil, 1 tsp salt, and 1/4 tsp black pepper in a bowl until smooth. Taste and adjust seasoning or lemon for brightness. Refrigerate until ready to serve (bring to cool room temperature if carrots are warm).

Stir 2 tsp chili crisp with 1/2 tsp rice vinegar in a small bowl to loosen and brighten the oil. If your chili crisp is very oily, you can mix 1 tsp chili crisp with 1 tsp neutral oil instead.

In a small skillet over medium heat, toast 2 tsp sesame seeds until fragrant and lightly golden, about 1–2 minutes, shaking the pan so they don't burn. Transfer to a bowl.

In the same skillet, add 0.5 tsp neutral oil and 2 tsp sliced toasted almonds (or sunflower kernels). Sauté briefly until warmed and fragrant, about 30–45 seconds. Add 1 tsp light brown sugar and 0.5 tsp soy sauce, stir constantly until sugar melts and coats the nuts/seeds, about 30 seconds. Remove from heat and let cool; mixture will crisp as it cools.

Spread a generous layer (about 1–2 tbs per serving) of the Greek yogurt sauce onto a serving platter or individual plates.

Arrange roasted carrots on top of the yogurt in a single layer or slightly overlapping pile.

Drizzle the chili crisp mixture evenly over the carrots, using about 1/2–1 tsp per serving depending on desired heat.

Scatter the sesame crunch over the top so you get crunch in every bite.

Finish with chopped cilantro or parsley, sliced scallion, and a light dusting of lemon zest. Serve warm or at room temperature.