This easy Roasted Carrots recipe showcases the best of spring's new, tender carrots. They look so pretty roasted whole with the green tops attached and the optional yogurt sauce is the perfect complement.
Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
In a large bowl, add carrots. Drizzle with olive oil. Add rosemary and thyme, and season to taste with salt and pepper. ( I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Toss to coat and arrange in a single layer on prepared baking sheet.
Roast until carrots are tender and browned, about 20 to 30 minutes. Season to taste. Serve with yogurt sauce if desired.
Carrots: Peeling is optional but recommended (see FAQs for more information).
Yogurt sauce: To make this optional (and so delicious) yogurt sauce, in a small bowl, whisk together 3/4 cup whole milk yogurt, 2 tbsp. olive oil, 2 tbsp. lemon juice, 1 tbsp. minced fresh dill, 1 clove minced garlic, and salt and chili flakes to taste (I like ¼ teaspoon salt and pinch red chili flakes). Cover and refrigerate until serving time.
Yield: This recipe makes six 2/3-cup side dish-sized servings. Double if desired for more generous portions or to feed a crowd.
Storage: Store leftovers covered in the refrigerator for up to 4 days.
Make ahead: The carrots can be peeled and cut up to 2 weeks in advance. For best results, store them covered with water in the refrigerator.