Roasted Baby Carrots with Ricotta Yoghurt and Herbs

Roasted baby carrots are served over a creamy ricotta yoghurt base with garlic, olive oil and fresh herbs. The carrots become sweet, golden and tender in the oven, making this a beautiful side dish for lamb, chicken, flatbread or a shared Mediterranean-style table.

Baby carrots have a natural sweetness that deepens beautifully in a hot oven. Left whole, they wrinkle at the edges, caramelise gently and become something far more interesting than their size suggests. The ricotta yoghurt base is what lifts the whole dish — cool, creamy and just gently sharp against the warmth of the carrots. A finish of olive oil and fresh herbs and it feels like something you would order at a good restaurant, made entirely at home.

Prep: 15 min · Cook: 35 min · Serves: 4 · Cuisine: Mediterranean · Category: Side Dish

Ingredients

Roasted Baby Carrots

• 600–700 g baby carrots
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon honey, optional
• 1 tablespoon chopped fresh parsley, to finish
• Extra olive oil, to finish

Ricotta Yoghurt

• 1/2 cup Greek-style yoghurt
• 1/2 cup ricotta
• 1 small garlic clove, finely grated
• 1 tablespoon olive oil
• 1 teaspoon lemon juice or vinegar
• 1/4 teaspoon salt
• Black pepper, to taste
• 1 tablespoon finely chopped parsley, optional

Method

1. Preheat the oven to 200°C.
2. Trim the carrots neatly. Scrub them well and leave them whole if small, or halve any thicker carrots lengthways so they roast evenly.
3. Place the carrots on a lined baking tray. Add the olive oil, oregano, salt, black pepper and honey if using. Toss well to coat.
4. Roast for 30–35 minutes, turning once, until the carrots are tender, lightly wrinkled and caramelised at the edges.
5. Let the carrots sit for 5 minutes before plating.
6. Spread the ricotta yoghurt over a serving plate. Arrange the warm carrots over the top, leaving some of the yoghurt visible around the edges.
7. Finish with parsley, a drizzle of olive oil and a little extra black pepper.
8. Place the yoghurt and ricotta in a bowl and stir until smooth.
9. Add the garlic, olive oil, lemon juice or vinegar, salt, black pepper and parsley if using.
10. Stir well, then taste and adjust the salt, acidity or garlic as needed.
11. Cover and refrigerate until ready to serve.

Serving Suggestion

Serve these roasted baby carrots with Greek-Style Lamb Loin Chops and Potato, Garlic and Parsley Flatbread for a shared Mediterranean-style meal. They are also lovely beside roast chicken, garlic rice, grilled meats, or as part of a table with dips, olives and bread.

Storage Notes

Store leftover carrots and ricotta yoghurt separately where possible. The carrots will keep in the fridge for up to 3 days, and the yoghurt base will keep for 2–3 days in a sealed container.

Notes

Any baby carrots work here, with or without the green tops. Just trim them neatly before roasting.

The honey is optional but worth using. It encourages caramelisation and deepens the sweetness of the carrots without making the dish feel sweet.

If your ricotta feels a little grainy, mash it well with a fork before combining it with the yoghurt — it will smooth out quickly.

Smaller carrots roast faster. Start checking at the 25-minute mark if yours are on the slender side.

The Grace Table Tip

Take the ricotta yoghurt out of the fridge 15–20 minutes before serving. A cold base straight from the fridge dulls the flavour and the contrast against the warm carrots is much less satisfying. Room temperature yoghurt stays creamy, tastes brighter, and makes the whole dish feel more considered.

The ricotta yoghurt can be made a few hours ahead and kept in the fridge. Stir it again before serving.