MIDDLE EASTERN ROASTED CARROTS WITH HERBY CARROT TOP YOGHURT
Serves: 4-6 | Prep time: 10-15 mins | Cook time: 30-35 mins
Alana’s Middle Eastern Roasted Carrots are a flavour packed version of the humble roasted carrot.
The honey and spices take them to the next level and the herby yoghurt compliments the roasted carrots to a T.
These are delicious served with simple barbecued meats, a roast chook or Middle Eastern flavoured slow cooked lamb.
Recipe and images courtesy of Alana Lowes.
1 tbsp honey
1 tsp ground cumin
½ tsp ground allspice
¼ tsp ground chilli
¼ tsp salt flakes
2 tbsp olive oil
2 garlic cloves, smashed
2cm knob ginger, sliced
600g Dutch carrots, leafy tops cut off and reserved, carrots sliced in half lengthways
Herby Carrot Top Yoghurt
2 tbsp extra virgin olive oil
1 cup carrot tops
½ cup mint
½ cup coriander
Juice of 1 lemon
300g Greek or natural yoghurt
Extra carrot tops and either dukkah or za’atar.
Preheat the oven to 200°C fan forced.
Place the carrots onto a roasting tray.
Mix together the honey, cumin, allspice, chilli and olive oil and pour over the carrots and toss to coat along with the garlic and ginger pieces. Place in the hot oven and roast for 30-35 mins or until the carrots are slightly charred and cooked through.
Meanwhile, to make the herby carrot top yoghurt, place the olive oil, carrots tops, mint, coriander and lemon juice into a food processor and blend until finely chopped. Mix into the yoghurt and season with salt and pepper to your liking. Set aside in the fridge until needed.
To serve, discard the ginger and garlic pieces from the carrots. Place the carrots onto a serving platter and drizzle over the yoghurt. Scatter with extra carrot tops and the dukkah or za’atar.