Roasted Carrots with Honey Lavender Glaze and Greek Yogurt Sauce


1 lb baby carrots, cut in half lengthwise

1 cup Greek yogurt

2 T buckwheat honey

1 T butter

¼ t lavender

¼ cup pistachios, rough chopped

1 T flat leaf parsley, chopped


In bowl, toss together butter, carrots and 1 T honey.   Lay on baking sheet and bake at 350 degrees for 15 minutes.

Mix 1T honey and lavender with Greek Yogurt

In a small sauté pan toast pistachios over medium heat until brown.

Place carrots on plate, drizzle with Greek Yogurt and top with pistachios and parsley.

Recipe by:

Chef Paul Smith