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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 425°F. Scrub carrots and peel, if desired. Halve any large carrots lengthwise.
Line a large rimmed baking sheet with foil. Toss carrots with oil. Evenly spread carrots in the prepared pan. Sprinkle with 1/4 teaspoon salt. Roast carrots for 15 minutes.
Meanwhile, in a small microwave-safe bowl, microwave honey for 30 seconds, until warm. Whisk in curry powder; set aside.
Remove carrots from oven. Drizzle with honey mixture; toss to coat. Roast 10 minutes longer, turning occasionally, until carrots are glazed and tender when pierced with a fork. Transfer to a serving platter.
In a bowl, combine yogurt, chives and remaining the remaining 1/4 teaspoon salt. Serve the yogurt sauce with the roasted carrots.