Cumin-Roasted Carrots with Yogurt
35 min132 kcal each
Sweet, charred carrots on a cool swoosh of lemony yogurt, scattered with coriander.
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Plan this recipeIngredients
for 4 servings- Carrots800 g
- Olive oil1 tbsp
- Greek yogurt, plain, low-fat100 g
- Lemon juice2 tsp
- Fresh coriander10 g
- Ground cumin1 tsp
- Salt½ tsp
Method
Prep 5 min · cook 30 min- Heat the oven to 220 °C. Halve the carrots lengthways and toss with the oil, cumin and salt.
- Roast for 25–30 minutes, until tender and charred at the tips.
- Stir the lemon juice into the yogurt and spread it over a plate.
- Pile the carrots on top and scatter with coriander.
Nutrition
per servingCal
132
Protein
4.41g
Carbs
20g
Fat
4.48g
Of 10g of sugar per serving, 0g is added sugar.
Of 4.5g of fat per serving, 0.9g is saturated.
