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.
By Rebecca Thexton
I am sharing a humble vegetable side dish that can make a meal a touch more special. These delicious tender roasted carrots can please anyone, even those who aren’t the biggest vegetable fans.
Something magical happens when carrots are roasted and they start to get some colour and the skin starts to caramelize.
This recipe is really simple and a perfect side to any dish during fall and winter. Roast lamb, baked salmon or some veggie patties would perfectly pair with these carrots.
Sweet roasted carrots with a dusting of herbs, sea salt and a wholegrain mustard yoghurt sauce will have your guests reaching for more, guaranteed. Let’s get to it.
- 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
- Find the recipe for the sauce in the link above.
- Pre-heat oven to 180 deg cel (350F)
- 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).
- Drizzle olive oil, salt and the cumin on the carrots and roast for 25 minutes until they start to become soft and tender.
- 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.
- Whilst carrots are roasting, combine the yoghurt, mustard, lemon juice, paprika and keep aside in fridge until ready.
- 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.