Roasted Carrots with Honey Sriracha Sauce recipe

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Ingredients

1 pound carrots, quartered lengthwise, then cut into 4-inch pieces
2 tablespoons coconut oil, melted
¼ cup Swanson® Chicken Broth
1 cup low-fat plain Greek yogurt
2 teaspoons honey
2 tablespoons honey-vanilla almond milk
½ tablespoon sriracha hot chili sauce

Nutrition Info

185.9 calories
carbohydrate: 16.7 g
cholesterol: 11.6 mg
fat: 12.2 g
fiber: 3.3 g
protein: 4.2 g
saturatedFat: 8.4 g
servingSize: -
sodium: 255 mg
sugar: 11 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly spray a rimmed baking sheet with cooking spray.

  2. Toss carrots in a bowl with the oil to coat. Transfer to a prepared baking sheet in a single layer. Roast in preheated oven for 15 minutes. Pour Swanson® Chicken Broth evenly over carrots, continue to cook until tender, about 10 minutes.

  3. Mix yogurt, honey, almond milk, and sriracha sauce together in a bowl to make a thin drizzling sauce.

  4. Transfer roasted carrots to a serving dish, drizzle with the honey-sriracha sauce.

Recipe Yield

4 servings

Recipe Note

Delicious roasted carrots kicked up a notch with a yummy honey sriracha yogurt sauce that will have you asking for seconds.

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