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. 

 

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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. 

 

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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.

 

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Honey-Buttered-Carrots-With-Greek-Yoghurt-Walnuts-by-Jaharn-Quinn-Smor-Kitchen

 

All photos are by Aimee Dodge.

 

 

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