Marry This Roasted Carrots with Spring Herb Dip is a tender and caramelized recipe, which is made with smoked paprika and a creamy herb dip. It’s the perfect side dish, ready in about 35 minutes.
Jump to RecipeRoasted Carrots with Spring Herb Dip Recipe Ingredients
For the Roasted Carrots:
- 2 lb. carrots, peeled and cut into 4-inch sticks
- 2 Tbsp. salted butter, melted
- 1 tsp. smoked paprika
- 1/2 tsp. ground cumin
- 1 1/2 tsp. kosher salt
- 1 tsp. garlic powder
- 1/2 tsp. black pepper
For the Spring Herb Dip:
- 4 oz. cream cheese, at room temperature
- 1/2 cup plain Greek yogurt
- 1/2 cup tender herbs (such as chives, parsley, dill, mint, or a combination)
- Zest and juice of 1 lime
- 1/2 tsp. kosher salt
- 1/2 tsp. garlic powder
- 1/2 tsp. black pepper
How To Make Roasted Carrots with Spring Herb Dip
- Prep Oven and Season Carrots: Preheat the oven to 450°F. In a small bowl, whisk together the paprika, cumin, 1 ½ teaspoons of salt, 1 teaspoon of garlic powder, and ½ teaspoon of black pepper.
- Roast the Carrots: Place the carrots on a large baking sheet. Drizzle them with the melted butter, sprinkle with the spice mixture, and toss to combine. Roast, flipping the carrots halfway through, for 15 to 20 minutes, until they are crisp-tender and have golden-brown, caramelized edges.
- Make the Spring Herb Dip: While the carrots roast, add the room-temperature cream cheese, yogurt, fresh herbs, lime zest and juice, 1 tablespoon of water, and the remaining ½ teaspoon of salt, ½ teaspoon of garlic powder, and ½ teaspoon of pepper to a food processor. Process for about 1 minute, until the dip is completely smooth.
- Serve: Serve the hot roasted carrots with the cool herb dip on the side.
Recipe Tips
- How to get the best roasted carrots? The secret is the high heat of a 450°F oven and not overcrowding the pan. Spreading the carrots in a single, even layer allows them to roast and get delicious caramelized edges instead of just steaming.
- Can I make this ahead of time? Yes, this is a perfect make-ahead side dish or appetizer. You can roast the carrots and make the dip up to 3 days in advance. Store them in separate airtight containers in the refrigerator.
- What if I don’t have a food processor for the dip? You can still make a delicious dip! Finely chop the herbs by hand, then in a bowl, use an electric hand mixer to beat the cream cheese until smooth before mixing in the other ingredients.
- What’s the best way to cut the carrots? Cutting the carrots into uniform 4-inch sticks, as the recipe suggests, ensures that they all cook at the same rate and are perfect for dipping.
What To Serve With Roasted Carrots
This is a fantastic and versatile side dish or appetizer. The spiced carrots and cool, tangy dip are a great pairing for:
- A whole Roasted Chicken
- Grilled Steak or Pork Chops
- As part of a larger vegetable platter or meze spread for a party
- A simple piece of grilled salmon
How To Store Roasted Carrots and Dip
- Refrigerate: For the best results, store the roasted carrots and the herb dip in separate airtight containers in the refrigerator. They will keep for up to 4 days.
- To Serve Again: The carrots can be served cold, at room temperature, or can be reheated on a baking sheet in a 400°F oven for 5-10 minutes. The dip is best served chilled.
Roasted Carrots with Spring Herb Dip Nutrition Facts
- Serving: 1/6th of recipe
- Calories: 280 kcal
- Carbohydrates: 20g
- Protein: 6g
- Fat: 20g
- Saturated Fat: 10g
- Sodium: 850mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
It is recommended for the best texture, especially if your carrots have thicker skin. However, if you are using young, thin-skinned carrots, you can simply scrub them very well and leave the peel on for a more rustic-style dish.
Yes. You can easily make a dairy-free version of the dip by substituting the cream cheese with your favorite dairy-free cream cheese alternative and using a plain, unsweetened dairy-free yogurt (like a thick almond or coconut-based one).
Yes, absolutely. Using a 2 lb. bag of pre-peeled baby carrots is a fantastic shortcut that will save you a lot of peeling and chopping time. You can roast them whole.
Try More Recipes:
Roasted Carrots with Spring Herb Dip Recipe
Course: Side DishCuisine: AmericanDifficulty: Easy8
servings15
minutes20
minutes280
kcalTender, sweet carrots are roasted with a smoky spice blend until perfectly caramelized and served with a cool, creamy, and fresh herb-and-lime dip.
Ingredients
Carrots: 2 lb. carrots (cut into 4-inch sticks), 2 Tbsp. melted salted butter, 1 tsp. smoked paprika, 1/2 tsp. ground cumin, 1 1/2 tsp. kosher salt, 1 tsp. garlic powder, 1/2 tsp. black pepper.
Dip: 4 oz. cream cheese (room temp), 1/2 cup plain Greek yogurt, 1/2 cup fresh tender herbs, zest and juice of 1 lime, remaining salt, garlic powder, and pepper.
Directions
- Preheat the oven to 450°F. In a small bowl, whisk together all the spices for the carrots.
- On a large baking sheet, toss the carrots with the melted butter and the spice mixture.
- Roast for 15 to 20 minutes, flipping halfway through, until the carrots are tender and have golden-brown edges.
- Meanwhile, in a food processor, combine all the dip ingredients and process for about 1 minute until completely smooth.
- Serve the hot roasted carrots with the cool herb dip on the side.
Notes
- The most important tip for this recipe is to not overcrowd the pan; this ensures the carrots roast and caramelize rather than steam.
- For the smoothest dip, make sure your cream cheese is fully softened to room temperature before you blend it.
- This is a perfect make-ahead dish; just store the roasted carrots and the dip separately in the fridge and reheat the carrots before serving.
- For the best flavor, use a vibrant mix of fresh, tender herbs like dill, chives, mint, and parsley for the dip.
