Sweet and savoury roast carrots, coated in a tangy, fresh yoghurt and herb dressing. The perfect accompaniment to a spring evening barbecue.
- 1 kg carrots
- 2 tbsp olive oil
- 1 tsp cumin
- 5 tbsp greek yoghurt
- 1 tsp garlic oil
- ½ tsp dried dill
- ½ tsp dried mint
- 10g fresh mint, chopped
- 10g fresh dill, chopped
- 10g fresh parsley, chopped
- Salt
- Pre-heat oven to 180C fan (200C)
- Peel and cut the carrots into chunky uneven pieces
- Toss with 1 tbsp olive oil, cumin and a sprinkle of salt and them tumble them out onto a baking tray or shallow roasting tin
- Roast for 30-40 mins until softened and brown round the edges
- Meanwhile, in a big bowl, stir together the other tbsp oil, yoghurt, garlic oil and all the herbs. Season with salt to taste and a little lemon juice if it needs more acidity
- When the carrots come out of the oven, while they’re still warm, scoop them into the bowl with the dressing and toss together
- Serve at room temperature with a little sprinkle of fresh dill and toasted sesame seeds
Sophie cooks 