Honey Buttered Carrots With Greek Yoghurt and Walnuts
Tired of cooking roast carrots all winter long? Saaaame. That's why I am really excited to share one of my favourite vegetable recipes of all time, my Honey Buttered Carrots. These carrots have been cooked low and slow salty butter and honey; they're tossed and gently rolled in a pan to ensure the butter and honey caramelises all over the carrots, and then the heat is turned off just as the carrots reach al dente. That's the secret with this dish, it's all about a soft and sweet carrot that's surprisingly crunchy in the middle. But this dish doesn't stop there. The carrots are served on a bed of tart Greek yoghurt, garnished with toasted walnuts and micro herbs, and drizzled with extra virgin olive oil. Week night dinners are no longer going to be boring with this dish by your side.
What carrots should I use for this recipe?
You can use any carrots you like, but I think dutch carrots are the best for this recipe. If you use normal everyday carrots, the cooking time will be slightly longer so be mindful of this.
I am dairy intolerant, can I still enjoy this recipe?
Yes, absolutely! Plant based coconut would be a delicious swap for Greek Yoghurt.
I hope you make these Honey Buttered Carrots! They are truly so easy to make and the reward is so worth the minimal effort. This dish is perfect for mid week dinners, as well as weekends when you want want to make a few vegetable side dishes for lunch or dinner. It's quick, it's delicious, it's fragrant and will be a hit - with your kids too! If you love this recipe, please leave a 5 star rating below because it lets me know what you think, and it also helps other people discover my recipes (and we definitely want that). And did you know? You can also stay in touch with me by following along on Instagram and Pinterest.
All photos are by Aimee Dodge.
Honey Buttered Carrots With Greek Yoghurt and Walnuts
Tired of cooking roast carrots all winter long? Saaaame. That's why I am really excited to share one of my favourite vegetable recipes of all time, my Honey Buttered Carrots. These carrots have been cooked low and slow salty butter and honey; they're tossed and gently rolled in a pan to ensure the butter and honey caramelises all over the carrots, and then the heat is turned off just as the carrots reach al dente. That's the secret with this dish, it's all about a soft and sweet carrot that's surprisingly crunchy in the middle. But this dish doesn't stop there. The carrots are served on a bed of tart Greek yoghurt, garnished with toasted walnuts and micro herbs, and drizzled with extra virgin olive oil. Week night dinners are no longer going to be boring with this dish by your side.
Servings
4
Prep Time
5 minutes
Cook Time
15 minutes
Ingredients
4 tablespoon salted butter
8 Dutch carrots, washed and the stalks trimmed down to 1cm
4 tablespoon honey
500g Greek yoghurt
1/2 cup walnuts, toasted
1/2 cup micro herbs (or parsley roughly chopped)
2 tablespoon extra virgin olive oil
Directions
In a pan on low heat, melt butter. Add honey and carrots. Gently roll the carrots so they are coated in melted butter and honey. Cook until the carrots are al dente, between 10 to 15 minutes.
While the carrots are cooking, spoon Greek yoghurt onto a plate and place carrots on top.
Garnish with toasted walnuts and micro herbs. Drizzle olive oil all over.
Notes:
What carrots should I use for this recipe?
You can use any carrots you like, but I think dutch carrots are the best for this recipe. If you use normal everyday carrots, the cooking time will be slightly longer so be mindful of this.
I am dairy intolerant, can I still enjoy this recipe?
Yes, absolutely! Plant based coconut would be a delicious swap for Greek Yoghurt.
