THE DAIRY KITCHEN
Cumin Roasted Carrots with Tahini Yoghurt
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
10 MINS
Cooking
35 MINS
Roasting carrots are such an under rated way to serve carrots as it harnasses all their delicious flavours. The tahini yoghurt will its nuttiness and creaminess makes the most wonderful dressing.
Ingredients
3 bunches baby carrots, trimmedolive oil spray
1 teaspoon ground cumin
1/3 cup reduced fat Greek-style yoghurt
2 teaspoons tahini
2 teaspoons small coriander leaves
1/4 teaspoon finely sliced red chilli
Handy Tips
This tahini dressing is also delicious served over roasted pumpkin, or root vegetables such as betroot, parsnip and sweet potatoes.
Nutrition (per serve)
| Energy (kj) | 308 |
| Sugars (g) | 7.8 |
| Protein (g) | 3 |
| Dietry Fibre (g) | 3.9 |
| Fat Total (g) | 2.1 |
| Sodium (mg) | 82 |
| Saturated (g) | 0.5 |
| Calcium (mg) | 91 |
| Carbohydrates (g) | 8.7 |
| Iron (mg) | 0.7 |
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 yoghurt and tahini. Arrange carrots on a serving platter and spoon over the tahini yoghurt. Sprinkle with coriander and chilli. Serve warm.
