Go Back
Print Recipe

Roasted Carrots with Cumin-mint Yogurt

Prep Time10 minutes
Cook Time25 minutes
Servings: 3 People
Author: Suci Bakri
Cost: €10

Equipment

  • 1 Knife
  • 1 Peeler
  • 1 Medium sized bowl to mix the sauce
  • 1 Baking tray

Ingredients

  • 12 pcs Carrots I used the ones that still attached with the leaves, but any carrots will be just as delicious.

Oil coating mixture

  • 4 tbsp Olive oil or any natural flavour oil
  • 1 tsp Toasted grounded cumin
  • 1 tsp Salt
  • 1 tsp Pepper

Cumin-mint yogurt

  • 200 gr Greek yogurt
  • 1 tsp Toasted grounded cumin
  • 1 pcs Lemon Use the juice only
  • 2 tbsp Mint leaves Chopped
  • 1 tbsp Olive oil Extra virgin
  • 1 tsp Salt

Garnish

  • 1 tbsp Mint leaves Chopped
  • 2 tbsp Pistachio Chopped

Instructions

Preparing the carrots

  • Pre-heat the oven at 180-200℃
  • Trim the top of the carrots about 3cm from the roots
  • Scrape or peel the skin of the carrots using knife or peeler
  • Wash the carrots under the running water to remove the excess dirt, pat dry with kitchen towels to make the oil easily coated on them.

Oil coating mixture

  • In a small bowl, add in oil, cumin, salt, and pepper. Stir with spoon until well combined.
  • Place the carrots on a tray with baking sheet. Drizzle them with the oil coating mixture and rub them evenly.
  • Bake in the pre-heated oven for 20-25 minutes. You may need to check and flip them on the first 15 minute.

Cumin-mint yogurt sauce

  • In a medium sized bowl, add in Greek yogurt, cumin, lemon juice, chopped mint, olive oil, and salt.
  • Mix everything until well-combined.

Serving

  • On a plate, spread in the yogurt mixture and place the roasted carrots on the yogurt.
  • Garnish with the chopped mint and chopped pistachio.