Simple Roasted Carrots and Creamy Mustard Sauce
Recipe Type: Side
Sweet and salty roasted carrots and herbs are easy to make and a melt-in-your-mouth side dish when served with a mustard and yogurt sauce.
  • 1 bunch dutch/baby carrots, washed
  • Tinfoil/aluminium foil
  • Olive oil
  • Large Pinch Cumin
  • Tbsp rice malt syrup/honey
  • ¼ cup pepitas (sunflower kernels)
  • Large pinch salt
Mustard and Yogurt Sauce
  • Find the recipe for the sauce in the link above.
  1. Pre-heat oven to 180 deg cel (350F)
  2. Thoroughly wash the carrots and lay in a flat baking tray. Wrap the green tops securely in tinfoil so they don’t burn (if you want to keep them on – if not, disregard).
  3. Drizzle olive oil, salt and the cumin on the carrots and roast for 25 minutes until they start to become soft and tender.
  4. Remove from oven, brush with the rice malt syrup/honey, pepitas, more salt, pepper and olive oil and roast for another 10-15 minutes until caramelized and tender.
  5. Whilst carrots are roasting, combine the yoghurt, mustard, lemon juice, paprika and keep aside in fridge until ready.
  6. Finely chop the parsley and once carrots are done, remove the tinfoil, season with a drizzle of olive oil and garnish with parsley and the yoghurt sauce. Serve and enjoy.
Recipe by Honest Cooking at