Name: Oven Roasted Carrots
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 3 bunches carrots; 1-2 tablespoons olive oil; Fine sea salt (, to taste); Freshly ground black pepper (, to taste); Raw pumpkin seeds; 3 tablespoon pomegranate seeds; Fresh parsley (, for garnish); 200 g unsweetened Greek yoghurt (, or dairy free alternative); 2 teaspoons minced garlic; 60 g tahini; 1 tablespoon fresh lemon juice; ½ teaspoon ground cumin

Oven Roasted Carrots

Serves:

Cuisine:

Prep time:

Cook Time:

Total Time:

4 servings

What you'll need

For the carrots:

3 bunches carrots
1-2 tablespoons olive oil
Fine sea salt , to taste
Freshly ground black pepper , to taste
Raw pumpkin seeds
3 tablespoon pomegranate seeds
Fresh parsley , for garnish

For the garlic tahini yogurt sauce:

200 g unsweetened Greek yoghurt , or dairy free alternative
2 teaspoons minced garlic
60 g tahini
1 tablespoon fresh lemon juice
½ teaspoon ground cumin

Method:

Preheat the oven to 190°c.
Wash, peel, and cut the stems off the carrots. Place on a baking tray, drizzle with olive oil, sprinkle with salt and pepper, and place in the oven. Roast for about 20 minutes.
While the carrots are roasting, make the yoghurt sauce by blending all the ingredients together until smooth. If it's too thick and you desire a thinner sauce, just add 1 teaspoon of water at a time.
If using, toast a heaped tablespoon of pumpkin seeds by adding them to a small pan and heating them over medium heat until they start to pop, shaking the pan frequently to prevent them from burning.
Drizzle yoghurt sauce over top of the carrots, or spread some sauce on the plate(s) and place the carrots over top. Garnish the carrots with toasted pumpkin seeds, if using, pomegranate seeds, and fresh parsley.

Nutrition

N/A

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