Roasted carrots with lemon yogurt

15 min active / 40 min total

• 600 g carrots, scrubbed and halved lengthwise
• 1½ tbsp olive oil
• ½ tsp ground cumin
• ½ tsp fine salt, divided
• 150 g plain Greek yogurt
• 1 tbsp lemon juice
• 1 small garlic clove, finely grated
• 2 tbsp chopped dill or parsley
• 1 tbsp toasted sesame seeds

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Before you start

Equipment
Oven, roasting tray, small mixing bowl.

Allergens to check
Milk, Sesame. Check every ingredient label and possible cross-contact for your needs.

Method

1. 01

   Roast the carrots

   Heat the oven to 220°C (200°C fan). Toss carrots with oil, cumin and ¼ tsp salt. Arrange in one layer, cut sides down. Roast for 25–30 minutes, turning once, until browned and tender.

   Thick carrots may need longer; a fork should enter the thickest part easily.

2. 02

   Stir the yogurt

   While the carrots roast, mix yogurt, lemon juice, garlic and the remaining ¼ tsp salt in a bowl.

   The sauce should taste bright; the warm carrots soften its sharpness.

3. 03

   Bring it together

   Spoon the yogurt onto a serving plate, add the warm carrots and finish with herbs and sesame seeds. Serve as a side or with bread.

   Add herbs after roasting to keep their fresh flavour.