Cumin-Roasted Carrots with Greek Yoghurt

  • Preparation Time10 mins
  • Cooking Time50 mins
  • Serves4
  • DifficultyEasy
2 pounds small carrots (about 20 carrots), peeled
1 ½ tablespoons extra-virgin olive oil
½ teaspoon ground cumin
1 teaspoon salt
¼ cup parsley leaves, roughly chopped
¼ cup Greek yoghurt

1. Preheat the oven to 200°C. Place the carrots on a baking sheet and drizzle with the oil. Sprinkle with the cumin and salt and toss well. Spread out in a single layer on the baking sheet and roast until tender, about 40 minutes, shaking pan halfway through the cooking time.

2. Place the carrots on a platter, sprinkle with the parsley and top with the yogurt.

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