YIELD: 4-6 side servings | TIME: 30 minutes | ACTIVE TIME: 10 minutes
this little goat went to hong kong roasted carrots with this little goat went to new york crunchy topping

Crunchy Hong Kong Roasted Carrots



  1. Preheat the oven to 425 degrees.
  2. If using large carrots, slice in half lengthwise so each carrot is about ½-inch thick. Place the carrots on a parchment-lined baking sheet and toss with 2 Tablespoons each Hong Kong sauce and olive oil and 1 teaspoon kosher salt. Spread in a single layer and transfer to the oven.
  3. Roast, tossing once halfway through, until tender and beginning to brown, about 20-25 minutes.
  4. Meanwhile, in a small bowl whisk together the Greek yogurt, lemon juice, remaining 2 Tablespoons This Little Goat went to Hong Kong sauce and ½ teaspoon salt.
  5. Remove carrots from the oven and let cool slightly. Transfer to a serving platter and drizzle all over with Hong Kong yogurt, or serve it on the side for dipping. Top with a sprinkle of fresh herbs and This Little Goat went to New York everything crunch for a bright, garlicky pop of texture and flavor! 

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