Cumin Roasted Carrots with Yoghurt

Ingredients

• 600 g (1 lb 5 oz) Carrots, scrubbed, halved lengthways if thick
• 2 tbsp Olive oil
• 2 tsp Ground cumin
• 1 tsp Ground coriander
• 1 tsp Honey, optional
• ½ tsp Fine salt, plus a pinch for the yoghurt
• 150 g (5¼ oz) Thick plain yoghurt
• 1 Garlic clove, finely grated
• 1 tbsp Lemon juice
• Fresh parsley or coriander, roughly chopped, to serve

You’ll need: Large baking tray

Method

1. 1

   Heat the oven. Heat the oven to 200°C (400°F).

2. 2

   Season. Toss the carrots on a large baking tray with the olive oil, cumin, ground coriander, honey if using, and the salt. Spread them out in one layer with space between.

3. 3

   Roast. Roast for 30 to 35 minutes, turning once, until the carrots are tender and the edges are browned and slightly wrinkled.

4. 4

   Make the yoghurt. While the carrots roast, stir the yoghurt with the garlic, lemon juice and a pinch of salt.

5. 5

   Serve. Spread the yoghurt over a platter, pile the hot carrots on top and scatter with the herbs.