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Roasted carrots with tahini yoghurt

Roasted carrots with tahini yoghurt

roasted-yoghurt-with-tahini-yoghurt

4 serves

15 m

40 m

Ingredients

  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 1 tablespoon ground coriander
  • 1½ teaspoons ground cumin
  • 3 thyme sprigs
  • ½ teaspoon cracked pepper
  • 8 carrots, peeled and cut into small batons
  • 1½ tablespoons coriander leaves, roughly chopped

Tahini yoghurt sauce

  • 40 g tahini paste
  • 130 g reduced fat Greek yoghurt
  • 2 tablespoons lemon juice
  • 1 garlic clove, crushed

Method

Step 1

Preheat oven to 200 °C. Spray a large rectangle baking tray with olive oil and line a large baking tray with baking paper.

Step 2

For the tahini yoghurt sauce, whisk tahini paste, greek yoghurt, lemon juice and garlic in a small bowl and set aside.

Step 3

Place the honey, oil, ground coriander, ground cumin, thyme and cracked pepper in a large mixing bowl. Add the carrots and mix well until coated then spread them out on prepared baking tray.

Step 4

Roast in the oven for 40 minutes, stirring gently once of twice, until cooked through and glazed.

Step 5

Transfer the carrots to a large serving platter. Serve warm or at room temperature, with a spoonful of sauce on top and scatter with fresh coriander.

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