Roasted Baby Carrots with Honey Yogurt and Dukkah

Roasted Baby Carrots with Honey Yogurt and Dukkah

45 mins total time

15 mins active time

Easy

Serves 4

Ingredients


Measurements:

  • 2 bunches (21 oz) baby carrots

    trimmed

  • 4 tbsp extra-virgin olive oil

    divided

  • Flaky sea salt

    to season

  • Freshly ground black pepper

    to season

  • 1 tbsp sherry or red wine vinegar
  • 3 tbsp dukkah
  • ¼ cup (¼ oz) loosely packed flat-leaf parsley leaves

    finely chopped

For the honey yogurt:

  • ⅔ cup (5½ fl oz) plain Greek yogurt
  • 2 tbsp (1½ oz) honey

Instructions

  • 1Insert the wire rack into the middle shelf position. Preheat the oven. Select ROAST/CONVECTION/400°F/30 minutes and press start.
  • 2Gently scrape the carrots with a knife to remove any dirt. Wash carrots then drain and pat dry with paper towel.
  • 3Put the carrots in the roasting pan. Drizzle with 2 tablespoons oil and season with salt and pepper. Turn to coat, then spread them evenly over the pan.
  • 4Once preheated, put the carrots in the oven and roast for 15 minutes.
  • 5Carefully remove the pan from the oven, turn the carrots and roast for another 15 minutes until the carrots are tender.
  • 6Put the remaining oil in a bowl. Add the vinegar, dukkah and parsley. Season with salt and pepper and stir to combine.
  • 7To make the honey yogurt, put the yogurt in a bowl. Drizzle over the honey and stir gently to combine. Spoon the yogurt over the bottom of a serving platter.
  • 8Arrange the roasted carrots over the yogurt. Spoon over the dukkah mixture and serve. Tip: Look for bunches of mixed color baby carrots.