ROAST HERITAGE CARROTS, GARLIC YOGHURT

I never thought I would be enjoying carrots as much as I have been recently. I’ve had some beautiful carrot dishes in restaurants, and these carrots are just amazing. Organic and seasonal, they have so much flavour.  Nothing like the memories of soggy boiled carrots from many of our childhoods.  It’s a really simple recipe and would make a lovely side dish, or part of a bigger spread, which I’ve pictured below.

If you have the carrot tops too and feel like making something a little more involved you could top it with some tempura carrot tops to wow. I also have a recipe for carrot top salsa verde, both recipes you can find here.

Roast Heritage Carrot with Garlic Yoghurt

serves 4 as a side

500g carrot / 1 bunch baby heritage carrot

20g rapeseed oil 

Salt

Big pinch mmoked paprika 

Herbs to finish, I used chives this time, dill. oregano would be lovely.

Garlic yoghurt 

200g coconut yoghurt - I like Coconut Collab

1 small clove garlic, grated

Juice ½ lemon 

Good pinch salt 

Pre heat the oven 220c. 

Steam the carrots, for 10 minutes until just tender. Transfer to a parchment lined baking tray, mix with the oil, season with salt and dust with smoked paprika. 

Roast for 25 minutes until so they are nicely coloured. 

While these are roasting, make the yoghurt by simply mixing all the ingredients together in a mixing bowl, 

Cover your serving plate with the yoghurt and top with the carrots and drizzle the paprika oil from the pan. Finish with fresh herbs, and some toasted nuts or seeds for extra texture.