Hot Honey Caramelized Carrots & Beets
- Yield: 4-6 servings
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
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Ingredients
- 2 bunches Carrots
- 1 package Love Beets Cooked Beets, quartered
- 1/4 cup Pine nuts
- 2 tsp Fennel seeds
- 1/2 tsp Garlic powder
- 3/4 tsp Salt
- 1/4 tsp Black pepper
- 3 tbsp Hot honey, plus more to garnish
- 2 tbsp Olive oil
- 1 1/2 cup 5% Plain Greek yogurt
Instructions
- Preheat oven to 425F.
- Slice carrots in half lengthwise. Place on a baking sheet lined with parchment paper.
- Stir together the olive oil, hot honey, fennel seeds, garlic, salt and pepper. Drizzle over the carrots and toss gently until evenly coated.
- Roast for 20-25 minutes, until the carrots are golden and fork tender.
- Toast the pine nuts in a dry pan over medium heat until golden brown, 3-5 minutes. Stir continuously to prevent burning.
- Spread the yogurt evenly on a serving platter. Top with the carrots, beets and pine nuts. Garnish with more hot honey, olive oil and salt.
Notes
Recipe adapted from LoveBeets.com