Description
Sweet and salty roasted carrots with a hint of cumin and a creamy mustard yogurt sauce make for a melt-in-your-mouth side dish.
Ingredients
Units
- 1 bunch Dutch/baby carrots, washed
- Olive oil
- Large pinch of cumin
- 1 tbsp rice malt syrup or honey
- 1/4 cup (60 ml) pepitas (sunflower kernels)
- Large pinch of sea salt
For the Mustard Yogurt Sauce
- 1/3 cup Greek yogurt
- 1 tablespoon wholegrain mustard (or Dijon mustard)
- 1 teaspoon lemon juice
- Pinch of paprika
- Finely chopped parsley, to garnish
Instructions
- Preheat your oven to 180°C (350°F).
- Thoroughly wash the carrots and lay them in a flat baking tray.
- If you wish to keep the green tops on, wrap them securely in tinfoil to prevent burning. Otherwise, trim them off.
- Drizzle the carrots with olive oil, ensuring they are evenly coated.
- Sprinkle a large pinch of cumin over the carrots for added flavor.
- Drizzle 1 tbsp of rice malt syrup or honey over the carrots for a touch of sweetness.
- Scatter 1/4 cup of pepitas over the carrots for a crunchy texture.
- Season with a large pinch of sea salt.
- Roast the carrots in the preheated oven for 25-30 minutes, or until they are tender and the edges are caramelized.
- While the carrots roast, whisk together the Greek yogurt, wholegrain mustard, lemon juice, and a pinch of paprika in a small bowl; refrigerate until ready to serve.
- Serve the roasted carrots warm, drizzled with the mustard yogurt sauce and scattered with the chopped parsley.
Notes
- These roasted carrots pair well with roast lamb, baked salmon, or veggie patties.
- For a vegan option, substitute the yogurt sauce with a plant-based alternative.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 9 grams
- Sodium: 150 mg
- Fat: 8 grams
- Carbohydrates: 18 grams
- Fiber: 4 grams
- Protein: 3 grams
- Cholesterol: 0 mg