Southern Selects Baby Carrots with Dried Cranberries and Hazelnuts Recipe

Honey Roasted Baby Carrots with Dried Cranberries and Hazelnuts


  • 2 lbs Southern Selects peeled baby carrots
  • 1 tbsp honey
  • 1 tbsp oil
  • 1 clove garlic, grated
  • 2 tbsp dried cranberries, chopped
  • 2 tbsp toasted hazelnuts, chopped


Tahini Yogurt Sauce:

  • 2/3 cup plain Greek yogurt
  • 3 tbsp Tahini paste
  • 2 tbsp lemon juice
  • 1 garlic clove


  1. Preheat oven to 400 F
  2. Place dried cranberries in warm water for 15 minutes to plump and coarsely dice
  3. Gently heat hazelnuts in dry skillet until lightly browned, remove and coarsely chop
  4. Mix the honey and oil in a small bowl. Toss carrots in the mixture and place them on baking sheet
  5. Roast carrots for half an hour or until tender (turn carrots over halfway)
  6. Blend ingredients for sauce in a small bowl
  7. Drizzle the sauce over the carrots, garnish with cranberries and hazelnuts