Sweet Roasted Carrots with Dill & Tahini Yoghurt
Recipe type: Side dish
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
Sweet roasted carrots with dill & tahini yoghurt. A simple side made from humble carrots using roll cut knife technique
  • 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
  • 200g organic natural yoghurt
  • 1 tbsp tahini
  • 1 lemon, juiced
  • 7g dill, finely chopped
  • Salt and pepper to taste
  1. Pre-heat oven to 180C.
  2. 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.
  3. Meanwhile make the yoghurt by combining all of the ingredients in a small bowl, and seasoning to taste. Set aside.
  4. 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.
  5. 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/