Orange Carrots with Yogurt-Parsley Dressing







Brighten up your Thanksgiving table with these light and tangy carrots.

For the Carrots

  • 2 lb. small carrots
  • 1/3 c. orange juice
  • 3 tbsp. olive oil
  • 2 tbsp. red wine vinegar
  • 1 1/2 tbsp. Honey
  • Kosher salt
  • black pepper
  • 1/4 c. toasted pine nuts, for serving
  • Chopped parsley, for serving

For the Yogurt-Parsley Dressing

  • 3/4 c. plain Greek yogurt
  • 1 c. parsley
  • 1 garlic clove
  • 1 tbsp. lemon juice
  • 1/2 tsp. ground coriander
  • Kosher salt
  • black pepper

Make the Orange Carrots:

  • Preheat oven to 425 degrees F.
  • Combine carrots, orange juice, oil, vinegar, and honey on two rimmed baking sheets. Season with salt and pepper. Bake, stirring vegetables and rotating the pans once, until tender, 25 to 30 minutes. Toss carrots with any liquid on the baking sheets.

Make the Yogurt-Parsley Dressing:

  • Process Greek yogurt, parsley, garlic, lemon juice, and ground coriander in a food processor, scraping down the sides of the bowl as needed, until smooth, 1 minute. Season with salt and pepper.
  • Serve topped with pine nuts, parsley, and Yogurt-Parsley dressing.


Search this site