Orange Juice & Maple Glazed Carrots with Feta, Pistachios, and Orange Yogurt Sauce

If plain, steamed veggies aren’t your thing, that’s okay!

Food is meant to be enjoyed.

And a lot of times, that means adding fun flavors and sauces.

I love roasted carrots. But these.

These take carrots to the next level.

They’re glazed with an incredibly delicious orange juice and maple sauce. Then, they’re topped with salty feta cheese and crunchy pistachios.

Everything is on top of a sweet orange yogurt sauce.

The flavor combination is unreal.

This is such a fun dish to make for guests or for any spring holidays. It’s flavorful, it’s fun, and tbh, it’s really pretty too.

I’m a big believer that food shouldn’t be boring. I probably sound like a broken record with how much I say that.

But it’s true. Yes, food provides nutrients. But food is also supposed to be enjoyed! Taste matters too.

In order to be enjoyed, food should be flavorful. It should be fun.

And these carrots are a perfect example of just that.

So yes, regular roasted carrots are delicious. But if you want to take things up a notch - or if plain roasted or steamed carrots aren’t your thing - these Orange Juice & Maple Glazed Carrots are a pretty good option.

Prep the carrots

Preheat the oven to 425 F.

Peel the carrots and set aside.

In a large bowl, whisk together 3/4 cup Florida orange juice, 1/4 cup maple syrup, 1/4 cup olive oil and a pinch of salt.

Spread the carrots on a large baking sheet and pour half of the orange juice mixture over the carrots, tossing to combine.

Roast the carrots

With carrots in an even layer, add to the preheated oven and bake for 25-30 minutes, until soft and lightly caramelized, tossing the carrots halfway.

When the carrots are done cooking, pour the remaining orange juice mixture over them, tossing gently to distribute it evenly.

Make yogurt sauce

While the carrots are in the oven, make the yogurt sauce.

Add all ingredients to a bowl and whisk well to combine.

Garnish & serve

Spread the yogurt sauce in a thick layer on a large bowl or plate (there will be a lot leftover to add to the side for dipping too).

Add the carrots on top. Top with crumbled feta, chopped pistachios, and fresh dill.

Everything else you should know:

Carrots: Whole, large carrots work best here. Trim off the tops and peel them. Try to roast carrots that are uniform in size. Smaller carrots will cook faster - and burn - so it’s best to remove any particularly small ones.
Make ahead: To make this recipe ahead of time, roast the carrots and prep the sauce. Before serving, plate the carrots and yogurt sauce and add the feta, pistachios, and herbs.
Storage: Store carrots in an airtight container in the fridge for up to 5 days. If storing before eating/plating, store the yogurt sauce and carrots separately.

Did you try this recipe?

I hope you love these Orange Juice & Maple Glazed Carrots! If you make it be sure to leave a comment below, mention @Veggiesandchocolate or tag #Veggiesandchocolate so I know how you liked it. I can’t wait to see your creations!

Orange Juice & Maple Glazed Carrots with Feta, Pistachios, and Orange Yogurt Sauce

Author: Sammi Haber Brondo

Ingredients

1-pound carrots, greens trimmed off
3/4 cup Florida Orange Juice
1/4 cup maple syrup
1/4 cup olive oil
1/4 cup feta cheese, crumbled
1/4 cup roasted pistachios, roughly chopped
Fresh dill, chopped
Salt

Orange Yogurt Sauce

1 cup plain Greek yogurt
1/4 cup Florida Orange Juice
3 tablespoons maple syrup
Salt

Instructions

Preheat the oven to 425 F.
Peel the carrots and set aside.
In a large bowl, whisk together 3/4 cup Florida Orange Juice, 1/4 cup maple syrup, 1/4 cup olive oil and a pinch of salt.
Spread the carrots on a large baking sheet and pour half of the orange juice mixture over the carrots, tossing to combine. With carrots in an even layer, add to the preheated oven and bake for 25-30 minutes, until soft and lightly caramelized, tossing the carrots halfway.
While the carrots are in the oven, make the yogurt sauce. Add all ingredients to a bowl and whisk well to combine.
When the carrots are done cooking, pour the remaining orange juice mixture over them, tossing gently to distribute it evenly.
To serve: spread the yogurt sauce in a thick layer on a large bowl or plate (there will be a lot leftover to add to the side for dipping too). Add the carrots on top. Top with crumbled feta, chopped pistachios, and fresh dill.