Saffron-Roasted Carrots with Honey, Orange & Yoghurt

Saffron-Roasted Carrots with Honey, Orange & Yoghurt is a vibrant Mediterranean-inspired dish that combines tender roasted carrots with fragrant saffron, citrus brightness and creamy yoghurt. Gently caramelised in the oven, the carrots absorb the delicate floral notes of saffron while honey and orange enhance their natural sweetness. Finished with a cooling yoghurt base and fresh herbs, this elegant yet simple recipe is perfect as a vegetarian main, festive side dish or refined sharing plate. Ideal for home cooks seeking flavourful, wholesome and visually stunning dishes using premium saffron.

Course Mezze, Sharing Plate, Side Dish, Starter, Vegetarian Main

Cuisine Mediterranean, Middle East, Modern European

Diet Gluten Free, Vegetarian

Keyword gluten free roasted carrots, Mediterranean carrot dish, roasted carrots with honey and orange, saffron carrot recipe, saffron roasted carrots, vegetarian saffron recipe

Prep Time 10

Cook Time 35

Servings People

Calories 210

Ingredients

Saffron Infusion

Saffron Infusion
2 tbsp warm water

Carrots

800 g carrots, peeled and halved lengthways
3 tbsp olive oil
1 tbsp honey or maple syrup
Zest of ½ orange
Juice of ½ orange
Salt & freshly ground black pepper

To Serve

150 g Greek yoghurt (or plant-based alternative)
Fresh parsley or coriander, chopped
Toasted pistachios or almonds (optional)

Instructions

Infuse the Saffron

Place saffron strands in a small bowl with warm water and leave for 5 minutes until fragrant and golden.

Roast the Carrots

Preheat oven to 200°C / 180°C fan / Gas Mark 6.
Place carrots on a roasting tray and toss with olive oil, honey, orange zest and juice.
Add the saffron infusion, season with salt and pepper, and mix well.
Roast for 30–35 minutes, turning once, until tender and caramelised.

Serve

Spoon yoghurt onto a serving platter
Arrange the warm saffron-roasted carrots on top.
Finish with fresh herbs and toasted nuts if using.

Notes

This saffron-roasted carrot recipe is designed to highlight the natural sweetness of carrots while allowing the delicate aroma and golden colour of saffron to shine. Roasting at a high temperature encourages gentle caramelisation without drying the vegetables, while the addition of honey and orange enhances flavour balance. For best results, use whole saffron strands rather than ground saffron and add the yoghurt just before serving to preserve its creamy texture. This dish works beautifully as a starter, side dish or vegetarian main and can be easily adapted for vegan or low-salt diets.

Nutrition