These Roasted Rainbow Carrots with Lemon Yogurt Sauce bring vibrant color and incredible flavor to any holiday table. The carrots are roasted until caramelized and tender, then are served over a cool, creamy yogurt base, and topped with pomegranate and pistachios that add brightness and balance to every bite. Elegant, eye-catching, and surprisingly easy, this dish makes a stunning side dish on your Thanksgiving spread.
What I love most is that this dish requires almost no fuss. A hot oven and a good pan do all the work, while the yogurt sauce comes together in minutes. When you plate the carrots over that creamy cooling base and finish with a scatter of pomegranate seeds and chopped pistachios… you’ve got a restaurant-quality dish without any of the stress.
This side dish brings a refreshing contrast to the richer, heavier flavors of a holiday feast.
It’s also very practical for holiday cooking: you can roast the carrots and mix the yogurt sauce ahead of time, then assemble just before serving. Less last-minute stress, more time to enjoy the celebration.
Why I love to add these roasted carrots to my holiday menu:
- A showstopper dish: The mix of rainbow carrots makes your holiday table instantly festive.
- Easy but impressive: Minimal prep, simple ingredients, restaurant-quality results.
- Make-ahead friendly: Roast the carrots and prepare the yogurt ahead of time.
- Balanced flavors: Sweet roasted carrots + tangy lemon garlic yogurt + olive oil + herbs = perfection.
Before You Start…Helpful Tips
Pick similar-sized carrots so they roast evenly and develop the same beautiful caramelization. If some are thicker, slice them in half lengthwise.
Use high heat (425°F) — this is the secret to getting those irresistible golden edges while keeping the carrots tender.
Don’t overcrowd the baking pan, or the carrots will steam rather than brown. Spread them out for maximum color and flavor.
Taste the yogurt sauce before serving. It should be tangy, fresh, and well-seasoned — adjust with extra lemon or salt until it tastes bright and balanced.
Let the carrots cool slightly before placing them over the yogurt so the sauce stays thick and creamy.
Substitutions & Variations
- Regular carrots work perfectly if rainbow carrots aren’t available — peel and slice lengthwise for even cooking.
- Honey-Roasted: Drizzle a little honey or maple syrup over the top before roasting.
- Middle Eastern Twist: Add za’atar or harissa to the carrots and mix tahini into the yogurt.
- Pomegranate seeds and pistachios can be swapped with chopped walnuts, pecans, pumpkin seeds, or even dried cranberries for texture.
What to Serve This With
This is the kind of side that complements without overwhelming — and it truly elevates the entire meal. This dish pairs so well with holiday favorites:
- Herb-roasted turkey or chicken
- Wild rice salad
- Green bean casserole or sautéed greens
- Stuffing
- Cranberry chutney
- Jalapeno Cheddar Cornbread
- Mashed potatoes or roasted root vegetables
Make-Ahead + Storage
Holiday cooking means juggling a dozen dishes, so here’s the good news: You can prep this dish ahead of time.
- Make the yogurt sauce 1–2 days ahead. Refrigerate in an airtight container.
- Roast the carrots earlier in the day. Warm them in the oven just before serving.
- Assemble right before eating so the carrots stay warm and the yogurt stays cool and creamy.
- Leftovers keep well for 1–2 days and taste great cold or gently reheated.
Roasted Rainbow Carrots with Lemon Yogurt Sauce
Ingredients
- 2 lbs Rainbow carrots, about 12-14 carrots
- 2 tablespoon Extra virgin olive oil
- 1 tablespoon Honey
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- ½ teaspoon Cinnamon
- 1/2 teaspoon Kosher Salt, to taste
- 1/4 teaspoon Ground Black Pepper, to taste
For yogurt sauce
- 1 cup Greek yogurt, plain
- 2 teaspoon Lemon juice, freshly squeezed
- 1 teaspoon Honey
- 1/4 teaspoon Salt
- 1/4 teaspoon Garlic powder
- 1 teaspoon Extra virgin olive oil
For Garnishing
- 2 tablespoon Fresh Parsley, chopped, optional
- 2 tablespoon Pistachios, chopped, optional
- 2 tablespoon Pomegranate seeds, optional
- Drizzle Olive Oil or Honey, optional
Instructions
Prep and Roast Carrots
- Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper and set aside.
- Remove any excess greens and wash the carrots. Peel them, and if they are not the same thickness, slice them vertically.
- Transfer carrots to a large bowl. Top with olive oil, honey, and all of the seasonings: cumin, paprika, cinnamon, salt, and black pepper. Use your hands to toss the carrots, thoroughly coating them with the seasoning and olive oil.
- Line a baking sheet with parchment paper, then transfer the carrots to it. Spread the carrots evenly, so they roast well.
- Roast the carrots for 20-25 minutes, until they are tender. At the halfway point, remove the tray from the oven and turn the carrots to ensure even cooking.
Make Yogurt Sauce
- While the carrots are roasting, in a bowl, combine yogurt, lemon juice, honey, garlic powder, and a pinch of salt, to taste. Whisk until smooth.
Serving Carrots
- Grab a large serving plate and spread the yogurt sauce on it.
- Remove the carrots from the oven and let them cool down for a few minutes. Then transfer them on top of the yogurt sauce.
- Optionally, drizzle honey or olive oil. Garnish with chopped pistachios and parsley. Top with pomegranate arils for that holiday look. Enjoy!
