Sweet roasted carrots with dill & tahini yoghurt. A simple side made from humble carrots using roll cut knife technique
Ingredients
Carrots
650g carrots, scrubbed peel left on and roll cut (see video)
1 tbsp olive oil
½ tsp maple syrup (or honey)
1 tsp caraway seeds
zest of half a lemon
Yoghurt
200g organic natural yoghurt
1 tbsp tahini
1 lemon, juiced
7g dill, finely chopped
Salt and pepper to taste
Instructions
Pre-heat oven to 180C.
Toss the carrots with the oil, lemon zest, caraway, maple syrup and salt. Spread out on a lined baking sheet and roast in the oven for 45-50 minutes, checking regularly to avoid burning.
Meanwhile make the yoghurt by combining all of the ingredients in a small bowl, and seasoning to taste. Set aside.
When the carrots are fork tender remove from the oven and let cool for 5-10 minutes, if you add them to the yoghurt too soon it will split.
Spoon the yogurt over your serving plate/platter and when the carrots have sufficiently cooled, pile them on top and scatter over some parsley. Alternatively you can serve the yoghurt as a separate dressing on the side.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/roasted-carrots-dill-tahini-yoghurt/