Bursting with delicious flavour, these roasted carrots with chilli and cumin yoghurt dressing will become a winter favourite. Serve it as a colourful side to a roast, or simply enjoy as a meal on its own.
Recipe and styling by Sarah Dall
Photograph by Myburgh du Plessis
Roasted carrots with chilli and cumin yoghurt dressing
- 500g rainbow carrots, with tops
- 15ml (1 tbsp) olive oil
- 5ml (1 tsp) brown mustard seeds + extra, to sprinkle
- salt and freshly ground black pepper, to taste
- 125g Greek yoghurt
- 5ml (1 tsp) dried chilli flakes
- 2,5ml (½ tsp) ground cumin + extra, to dust
- zest and juice of 1 lime
Preheat the oven to 180°C.
For the roasted carrots, peel the carrots (keeping the tops on) and place on a baking tray. Drizzle with the olive oil and sprinkle over the mustard seeds. Season the carrots to taste and roast in the preheated oven, 30 minutes.
For the yoghurt dressing, mix together the yoghurt, chilli flakes, cumin, lime zest and juice. Remove the carrots from the oven and place on a platter. Drizzle with the yoghurt dressing, a light sprinkling of extra mustard seeds and a dusting of extra cumin, and serve.