Description
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.
Ingredients
Scale
- 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.
Instructions
- 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.
- Category: Side