Honey-Roasted Carrots
Deliciously sweet with hints of orange and spice, this honey-roasted carrots recipe is easy to prepare and a must-try for lunch or dinner.
Ingredients
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1/2 orange, zested
- 2 tbs extra virgin olive oil
- 1kg reindeer carrots, peeled, halved lengthways
- 2 tbs honey
- 6 sprigs thyme
- 1 1/2 cup Greek-style yoghurt
Method
- Preheat oven to 200°C/180°C fan-forced. Grease a large baking tray.
- Combine cumin, fennel seeds, zest and oil in a large bowl. Add carrot, season, then toss to coat. Arrange on tray and bake for 20 minutes. Drizzle over honey, scatter over thyme and bake for a further 20 minutes or until carrots are tender.
- Dollop yoghurt on a platter, top with carrot, spoon over pan juices and serve.
