Parmesan Carrots with Hot Honey Greek Yoghurt
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Easy
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35 mins
Made for long lunches, backyard BBQs and a table full of friends, these Hot Chilli Honey parmesan-crusted carrots are an easy addition to your entertaining menu. Roasted until tender with golden, cheesy edges, they’re finished with a creamy Hot Chilli Honey Greek yoghurt dip Serve warm with fresh basil and let everyone help themselves.
Recipe by: @adelaide.bites
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Skill Level
Easy
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Prep Time
10 mins
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Cooking Time
25 mins
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Servings
2-4
Ingredients
Carrots
- 4 carrots, peeled and halved into thick slices
- 1 tsp olive oil
- 1 tsp paprika
- 1 tsp Capilano Hot Chilli Honey
- Salt and black pepper, to taste
- Grated parmesan, for coating
- Lupin flour, for coating (or chickpea flour or breadcrumbs)
Hot Honey Greek Yoghurt
- ¾ cup Greek yoghurt
- 1 tsp Capilano Hot Chilli Honey
- Garlic powder, to taste
- Onion powder, to taste
- Fresh basil, to serve
- Preheat oven to 200°C and line a baking tray.
- Toss carrots with olive oil, paprika, Capilano Hot Chilli Honey, salt and black pepper.
- Add a light sprinkle of lupin flour (or chickpea flour or breadcrumbs) and toss to coat.
- Coat generously with grated parmesan, pressing gently so it sticks.
- Place carrots flat side down on the tray and roast for 25 minutes, or until golden and crisp around the edges.
- Meanwhile, mix Greek yoghurt, Capilano Hot Chilli Honey, garlic powder and onion powder until smooth.
- Serve the carrots with the hot honey yoghurt and fresh basil.
Used in this recipe
Capilano Hot Chilli Honey
Available at
Honey with a Kick!
Capilano Hot Chilli Honey is crafted by our master honey blender, who expertly infuses premium Australian floral honey with firey flecks of habanero chilli to create a delicious, sweet heat.
Elevate Your Savoury Dishes
Seek out the taste of adventure of sweet and spicy with this hot honey on your pizza, wings, tacos, stir fries and Asian-inspired dishes. It’s a convenient, fresh new way to add loads of flavour to any savoury dish.
- Preheat oven to 200°C and line a baking tray.
- Toss carrots with olive oil, paprika, Capilano Hot Chilli Honey, salt and black pepper.
- Add a light sprinkle of lupin flour (or chickpea flour or breadcrumbs) and toss to coat.
- Coat generously with grated parmesan, pressing gently so it sticks.
- Place carrots flat side down on the tray and roast for 25 minutes, or until golden and crisp around the edges.
- Meanwhile, mix Greek yoghurt, Capilano Hot Chilli Honey, garlic powder and onion powder until smooth.
- Serve the carrots with the hot honey yoghurt and fresh basil.
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