Description

These oven roasted carrots are slightly charred on the edges and are best served on a yogurt base that lifts the savoriness of this side up perfectly.

Ingredients

Honey glaze
15 grams / 3 teaspoons honey
20 grams / 1 1/2 tablespoons olive oil
Handful thyme, stems removed
1 teaspoon sea salt
Carrots
1 kilo / 2 pounds carrots, washed and greens trimmed
285 grams / 1 cup Greek yogurt
Handful fresh cilantro, finely chopped
1/2 teaspoon sea salt
14 grams / 1 tablespoon lemon juice
24 grams / 3 tablespoons dried cranberries
28 grams / 2 tablespoons goat’s cheese, crumbled

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Instructions

Preheat your oven to 220C/430F.
Place the carrots in your baking dish and set aside.
For the glaze, place the honey, olive oil, thyme and salt into a small bowl.
Spoon the glaze evenly over the carrots and place in the oven to bake for 40 minutes, stirring at the 20 minute mark to ensure even roasting.
Meanwhile, place the yogurt, cilantro, salt and lemon juice into a bowl and stir to combine.
Spoon onto your serving plate, smearing evenly.
Remove the carrots from the oven and allow to cool for 5 minutes.
Place onto the serving plate evenly.
Sprinkle over the dried cranberries and goat’s cheese and top with any remaining chopped cilantro.
Serve immediately.
Enjoy!

Notes

Recipe by Roamingtaste

Nutrition

Calories: 225 calories per serve