The chill is settling in, and we’re gearing up for winter roasts. No roast is complete without a flavour-packed veggie. These roasted baby carrots with Zhoug are the perfect side — delicious on their own or paired with your roast of choice.
Roasted baby carrots with Zhoug
Ingredients
- 800 grams baby carrots ,trimmed, tops reserved
- 4 garlic cloves, unpeeled
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1/4 cup chopped almonds
- To serve
- Zough
- Chilli flakes
Instructions
PREHEAT the oven to 200°C.
PICK 30 grams of the reserved carrot tops and set aside; discard remaining tops.
COMBINE the carrots, garlic, oil and cumin together on an oven tray. Arrange carrots in a single layer. Roast for 10 minutes. Sprinkle with almonds; roast for a further 10 minutes or until almonds are golden and carrots and garlic are tender.
To serve
SQUEEZE the inside of the roasted garlic cloves into a bowl and mash with a fork. Stir in the yoghurt until combined. Season to taste.
SERVE the roasted carrots and almonds topped with garlic yoghurt and drizzled with zhoug.
SPRINKLE with the 2 tablespoons reserved carrot tops and chilli flakes.
Notes
Zhoug is a spicy green sauce originating from Yemen, where it is a staple in Middle Eastern and Jewish cuisine. Traditionally made with fresh cilantro, parsley, garlic, chilies, and spices like cumin and cardamom, it’s known for its bold, fiery flavor. It’s now a trendy addition to everything from avocado toast to grilled veggies!
ALSO SEE: The health benefits of carrots
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.