Yogurt has a natural tang that lends a dose of liveliness to any plate, and these carrots are no exception. They’re also amazingly herbaceous and sweet, thanks to ample thyme and honey.

Oh, and they’re really easy! Like, remarkably easy.

I suggest enjoying with friends amongst other Mediterranean-inspired flavors; you’ll have a crowd pleaser that won’t keep you away from the conversation. 


(2 servings)

1 bunch of carrots, tops trimmed

8 sprigs fresh thyme

2 T honey, plus more for drizzling

enough olive oil to coat, plus more for drizzling

½ cup greek yogurt (or any full-fat, strained yogurt)

salt to taste



Preheat the oven to 400. Trim, wash, and scrub the carrots.

Lay the carrots on a roasting tray, being sure not to crowd the tray. Use your hands to coat the carrots in olive oil and honey. Be liberal.

Add the thyme sprigs to the pan. Let them get in on some of the olive oil and honey action, too.

With high, dry hands, evenly season all with salt. Roast until you can see proof of caramelization, usually 25 minutes.

Once ready, remove and let cool.

Serve the carrots and thyme over a bed of full-fat, strained yogurt. Drizzle lightly with honey and a bit of olive oil. If you have it, sprinkle with a high quality, flaked sea salt (I use Maldon).