Roasted Carrots with Honey Sriracha Sauce

Roasted Carrots with Honey Sriracha Sauce
  • 1 pound carrots, quartered lengthwise, then cut into 4-inch pieces
  • 2 tablespoons coconut oil, melted
  • 1/4 cup Swanson® Chicken Broth
  • 1 cup low-fat plain Greek yogurt
  • 2 teaspoons honey
  • 2 tablespoons honey-vanilla almond milk
  • 1/2 tablespoon sriracha hot chili sauce


  1. Preheat oven to 375 degrees F (190 degrees C). Lightly spray a rimmed baking sheet with cooking spray.
  2. Toss carrots in a bowl with the oil to coat. Transfer to a prepared baking sheet in a single layer. Roast in preheated oven for 15 minutes. Pour Swanson(R) Chicken Broth evenly over carrots; continue to cook until tender, about 10 minutes.
  3. Mix yogurt, honey, almond milk, and sriracha sauce together in a bowl to make a thin drizzling sauce.
  4. Transfer roasted carrots to a serving dish; drizzle with the honey-sriracha sauce.

05/09/2018
Roasted Carrots with Honey Sriracha Sauce, recipe PT15M PT1H 5 455 calories

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