Eat Clean: Roasted Baby Carrots with Coriander Yogurt
Eat Clean: Roasted Baby Carrots with Coriander Yogurt – Chef Tess ward is back with another delicious recipe to keep you healthy this winter! This week she shows us how to make roasted baby carrots with coriander yogurt.
Servings: 4
Cooking Time: 50 minutes
Ingredients
- 17 1/2 oz baby carrots
- 2 tbsp coconut oil, melted
- 4 cloves of garlic
- 7-8 dried kaffir lime leaves
- 1 tbsp cumin seeds
- 1 tbsp coriander leaves (cilantro)
- 1-2 tsp maple syrup
- Sea salt and black pepper
- 5 tbsp thick Greek yogurt
- 1 tsp Extra Virgin olive oil
- Rocket leaves to serve
Preparation
- Preheat the oven to 180°Celsius. Add the cumin seeds, coriander seeds and lime leaves to a pestle and mortar with a big pinch of sea salt. Crush to break them down to a coarse powder.
- Place the carrots in a large baking tray with the garlic, coconut oil, maple syrup, spices and salt and pepper. Toss to combine.
- Place the baking tray in the oven and cook in the oven for 35-40 mins, tossing halfway through. You will know the carrots are done when they are golden and cooked through.
- Add all the dressing ingredients together and mix well. Season to taste. Serve the carrots on a large platter, if serving as a hot sale, mix through the rocket leaves now and drizzle over the yogurt dressing. Alternately, serve with the cooling yogurt as a dipping sauce.
Category: Fusion Cooking, Vegetarian, Videos
