Roasted carrots with tahini-yoghurt sauce
Try these mouth-watering carrots with zesty tahini sauce for the perfect side dish.
Serves
4 as a side
Prep
15m
Cooking
40m
Ingredients
- 1 tbs honey
- 1 tbs olive oil
- 2 tsp ground coriander
- 1 1/2 tsp ground cumin
- 3 thyme sprigs, leaves picked
- 1/2 tsp cracked pepper
- 8 carrots, peeled, quartered lengthways
- Coriander sprigs, to serve
- Thyme sprigs, to serve
- Lemon wedges, to serve
Tahini-yoghurt sauce
- 1 1/2 tbs tahini
- 1/2 cup (130g) reduced-fat Greek-style yoghurt
- 2 tbs lemon juice
- 1 garlic clove, crushed
Method
STEP 1
Preheat oven to 200°C. Line a large baking tray with baking paper.
STEP 2
To make the tahini-yoghurt sauce, whisk the tahini, yoghurt, lemon juice and garlic in a small bowl.
STEP 3
Place the honey, oil, ground coriander, cumin, thyme leaves and pepper in a large bowl. Add the carrot and toss to coat. Arrange on the lined tray. Roast, turning once, for 40 mins or until tender and caramelised.
STEP 4
Transfer the carrot mixture to a large serving platter. Spoon over the sauce and sprinkle with coriander sprigs and thyme sprigs. Serve with lemon wedges.
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Nutritional information
Energy 1002kJ/240 cals (12%) Protein 6g (12%) Fat 11g (16%) Sat Fat 2g (8%) Sodium 127mg (6%) Carbs 24 (8%) Sugar 23g (26%) Dietary Fibre 12g (40%)
Dietary information
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