Caramelised roasted carrots with a garlicky tahini yoghurt and a herby carrot top sauce. This one is packed with polyphenols for your gut microbes and would make an incredible side for any meal.
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Serves
2
Carrot
Garlic Bulb
Shallot
Apple Cider Vinegar
Greek Yoghurt
Tahini
Olive Oil
Serves
2
Carrot
Garlic Bulb
Shallot
Apple Cider Vinegar
Greek Yoghurt
Tahini
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat the oven to 180°C.
Step 2.
Chop the tops off the carrots and slice off the top of the garlic head.
Step 3.
Place the carrots in a baking dish with a drizzle of olive oil and a pinch of salt. Add the garlic, cut side down, and roast for 20-30 mins until the carrots are tender and caramelised.
Step 4.
While the carrots are roasting, finely chop the shallots and carrot tops and add to a bowl with the apple cider vinegar, a glug of olive oil and salt to taste.
Step 5.
In a separate bowl, mix together the yoghurt and tahini. Add the roasted garlic cloves, squeezing out the flesh, and season to taste.
Step 6.
To serve, spread the tahini yoghurt onto a plate and top with the roasted carrots. Drizzle over the herby carrot top sauce and enjoy!
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