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Home / Recipes / Roasted carrots with cumin yoghurt
A very versatile dish which is able to be served as a side or a main. The beautiful colours of this recipe would brighten up a Winter menu or reflect the colours of the warmer months in a Summer dinner menu.
Time 35 minutes
Servings 12
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6 Dutch carrot bunches (mix of purple and orange), stems removed 6 tbsp fresh orange juice 3 tbsp fresh thyme 6 tbsp honey 3 tsp ground cumin 3 tsp ground coriander 3 cup Pauls Professional All Natural Yoghurt 1 ½ limes, juice only 1 ½ bunch coriander, leaves only Olive oil Salt and Pepper to season
Preheat oven to 200°C fan-forced.
Mix carrots, orange juice, thyme, ¼ cup olive oil, honey and large pinch of salt and pepper in a large oven dish. Cook until soft and golden brown.
Mix cumin, coriander, Pauls Professional All Natural Yoghurt, lime juice and 2 tbsp of olive oil in a bowl until well combined. Season with salt and pepper.
Presentation: Drizzle carrots with Pauls Professional All Natural Yoghurt dressing. Garnish with fresh coriander and serve.