Roasted carrots yogurt sauce lemon (Print Version)
# Ingredients:
→ Dairy Goods and Veggies
01 -
200g of plain Greek yogurt
02 -
600g of fresh carrots
→ Seasonings
03 -
Juice and zest of half a lemon
04 -
A sprinkle of salt and pepper
05 -
A dash or four of paprika
06 -
2 tablespoons of olive oil
07 -
Half a clove of garlic, minced finely
# Instructions:
01 -
Heat your oven to 200°C. If you’re keeping the skins on, give the carrots a good scrub and wash them well.
02 -
Based on their size, slice the carrots lengthwise into halves or quarters.
03 -
Put the carrot slices in a baking tray, drizzle olive oil on top, sprinkle paprika, and season with salt and pepper. Roast at 200°C for 30 minutes until they turn golden and soft.
04 -
Mix Greek yogurt with grated garlic, combine it well with olive oil, along with the lemon zest and juice. Add a little salt and pepper for taste.
05 -
Spoon the yogurt dip onto your serving plate or bowl, lay the roasted carrots over it, and if you like, finish it off with some lemon zest and a drizzle of olive oil.
# Notes:
01 -
You can serve this dish warm or at room temperature.
02 -
Peeling the carrots is optional—it’s up to your preference.