Cumin Roasted Carrots with Tahini Yoghurt

Organisation: Dairy Australia’s Test Kitchen

Preparation: 5

Cooking time: 40

Serves: 6

Type of recipe: side dish, vegetarian, gluten free

Recipe

Transform humble baby carrots into a standout dish with this simple yet flavorful recipe. Roasted to perfection with a sprinkle of warm cumin, these tender carrots are topped with a creamy tahini yogurt sauce, fresh coriander, and a hint of red chili for an extra kick.

Ingredients:

3 bunches baby carrots, trimmed
olive oil spray
1 teaspoon ground cumin
1/3 cup Australian reduced fat Greek-style yogurt
2 teaspoons tahini
2 teaspoons small coriander leaves
1/4 teaspoon finely sliced red chilli

Method:

Place carrots on a baking paper lined tray and lightly spray with oil. Sprinkle with cumin, toss to coat and bake at 180°C oven for 35-45 minutes or until tender.
Combine yogurt and tahini. Arrange carrots on a serving platter and spoon over the tahini yogurt. Sprinkle with coriander and chilli. Serve warm.