Cumin Roasted Carrots with Yogurt
- Author
- Motherland
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Servings
- 4
Ingredients
- 600g carrots, peeled and cut into even batons or halved lengthways
- 1.5 tsp Motherland whole cumin seeds
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp Motherland ground black pepper
- 200g thick plain yogurt (full fat works best)
- 1 small clove garlic, grated into the yogurt
- Fresh coriander leaves to finish
- Extra olive oil to drizzle
Directions
- Preheat your oven to 220°C (200°C fan).
- Peel and cut the carrots into even batons, roughly the same size so they roast at the same rate. Dry them with a kitchen towel.
- Toss the carrots with olive oil, whole cumin seeds, salt, and black pepper. Make sure every piece is coated.
- Spread on a baking tray in a single layer. Roast for 18 to 22 minutes until tender, caramelized at the edges, and the cumin seeds are toasted and fragrant.
- While the carrots roast, mix the yogurt with the grated garlic and a pinch of salt. Spread it across the base of your serving plate or bowl.
- When the carrots come out of the oven, arrange them directly over the yogurt while still hot.
- Scatter fresh coriander leaves over the top. Drizzle with a little extra olive oil.
- Serve immediately as a side or as part of a spread.
