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Crunchy Hong Kong Roasted Carrots

  • This Little Goat went to New York
  • This Little Goat went to Hong Kong


4-6 side servings


30 minutes

active time

10 minutes



1 1/2 - 2 lb. whole carrots, peeled

1/2 cup This Little Goat went to Hong Kong, divided 

Extra-virgin olive oil 

Kosher salt 

1/2 cup plain Greek yogurt 

1 Tbsp fresh lemon juice

Fresh herbs, such as mint, cilantro and/or parsley

This Little Goat went to New York Everything Crunch



Preheat the oven to 425 degrees.

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.

Roast, tossing once halfway through, until tender and beginning to brown, about 20-25 minutes.

Meanwhile, in a small bowl whisk together the Greek yogurt, lemon juice, remaining 2 Tablespoons Hong Kong sauce and ½ teaspoon salt.

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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