Roasted carrots with tahini-yoghurt sauce
4 serves
15 m
40 m
Ingredients
- 1 tablespoon honey
- 1 tablespoon olive oil
- 2 teaspoons ground coriander
- 1½ teaspoons ground cumin
- 3 thyme sprigs, leaves picked
- ½ teaspoon cracked pepper
- 8 carrots, peeled, quartered lengthways
- Coriander sprigs, to serve
- Thyme sprigs, to serve
- Lemon wedges, to serve
Tahini-Yoghurt Sauce
- 1½ tablespoons tahini
- ½ cup (130g) reduced-fat Greek-style yoghurt
- 2 tablespoons lemon juice
- 1 garlic clove, crushed
Method
Step 1
Preheat oven to 200°C. Line a large baking tray with baking paper.
Step 2
To make the tahini-yoghurt sauce, whisk the tahini, yoghurt, lemon juice and garlic in a small bowl.
Step 3
Place the honey, oil, ground coriander, cumin, thyme leaves and pepper in a large bowl. Add the carrot and toss to coat. Arrange on the lined tray. Roast, turning once, for 40 minutes or until tender and caramelised.
Step 4
Transfer the carrot mixture to a large serving platter. Spoon over the sauce and sprinkle with coriander and thyme sprigs. Serve with the lemon wedges.