Orange Juice & Maple Glazed Carrots with Feta, Pistachios, and Orange Yogurt Sauce
Roasted carrots, but better. These Orange Maple Glazed Carrots sit on creamy orange yogurt sauce with salty feta and crunchy pistachios.
Ingredients
- 1- pound carrots greens trimmed off
- 3/4 cup 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 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.
- 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.
- 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.