Roasted carrots 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.
