Roasted carrots with honey, thyme and garlic yoghurt
Recipe for honey-roasted carrots with thyme - garlic yoghurt and nuts.Serves 4-6 - depending on the other sides.
Servings 6 people
Calories 339kcal
Ingredients
Carrots
- 650 g carrots
- 2 tbsp olive oil
- 1 tbsp honey
- Fresh thyme
- Salt and freshly ground pepper
Garlic yoghurt
- 400 g Greek yoghurt
- 1-2 cloves garlic, grated or crushed
- 2 tbsp lemon juice
- 1/2 lemon, finely grated zest
- Salt and freshly ground pepper
Topping
- 4-6 tbsp olive oil
- 2 cloves garlic, grated or crushed
- 1 handful parsley, chopped
- 30 g hazelnuts, chopped
- 30 g pistachios, chopped
- Chilli flakes
- 100 g feta, crumbled
- Salt and freshly ground pepper
Instructions
- Scrub or peel the carrots and halve them lengthways.
- Spread them out on a baking tray lined with baking paper. Drizzle over the oil and honey and add a few sprigs of fresh thyme. Season with salt and freshly ground pepper and toss well to coat.
- Roast the carrots in a preheated oven at 220°C, conventional oven (top and bottom heat), for about 30-35 minutes.
- Meanwhile, stir together the ingredients for the yoghurt. Season to taste with salt and freshly ground pepper and chill until needed.
- When the carrots are done, let them rest for a moment on the worktop.
- Meanwhile, heat the oil for the topping in a frying pan over a medium heat.
- Fry the garlic for about 1 minute, then add the parsley, nuts and chilli flakes, if using. Warm through for a moment, turn off the heat and season with a little salt and freshly ground pepper.
- Spread the yoghurt in a thick layer on a serving plate. Arrange the carrots on top and scatter over the feta.
- Finish with the warm topping from the pan and serve straight away.
Nutrition
Calories: 339kcal | Carbohydrates: 19g | Protein: 12g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 19mg | Sodium: 293mg | Potassium: 442mg | Fiber: 4g | Sugar: 11g | Vitamin A: 18287IU | Vitamin C: 10mg | Calcium: 208mg | Iron: 1mg