Roast Carrots with Mustard Yogurt

Name: Roast Carrots with Mustard Yogurt
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g Carrot; 1 tbsp Olive oil; 0.25 tsp Salt; 0.25 tsp Black pepper; 160 g Plain yogurt; 2 tsp Wholegrain mustard; 1 tsp Honey; 5 g Fresh parsley

Carrot batons roasted until sweet and browned, served over tangy mustard yogurt.

45 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Carrot500 g
Olive oil1 tbsp
Salt0.25 tsp
Black pepper0.25 tsp
Plain yogurt160 g
Wholegrain mustard2 tsp
Honey1 tsp
Fresh parsley5 g

Quantities describe recipe usage, not package sizes.

Allergen notes

Milk and mustard.

Method

Roast the carrots

Heat the oven to 220°C (425°F). Wash, peel and trim the carrots, then cut into batons approximately 1.5 cm thick. Toss with oil, salt and pepper on a lined baking tray. Spread in one layer and roast for 25–30 minutes, turning halfway, until browned and tender.

Mix the sauce

Meanwhile, stir the yogurt, mustard and honey together. Wash and chop the parsley. Keep the sauce refrigerated until serving.

Plate the starter

Let the carrots stand for 3 minutes. Divide mustard yogurt across four small plates, lay the warm carrots over it and scatter with parsley.

A single layer lets the carrots brown rather than steam.

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