Roasted carrots with yoghurt sauce
They’re sweet yet umami. They’re soft ànd crunchy. What more can a person ask for?
Equipment
- peeler
Ingredients
- 600 gram carrots
- 6 sprigs of fresh thyme
- 4 cloves of garlic
- 3 tbsp full fat yoghurt
- 1 tbsp mayonnaise
- kalamata olive oil
- peper & salt
Instructions
- Preheat your oven to 175℃.
- Peel all your carrots, cut them in half lengthwise and then cut the halves in half, again lengthwise.
- Place the carrots in a large oven dish, make sure they don't overlap. Pour over some olive oil. Toss the carrots to make sure they're covered in olive oil on all sides.
- Crush the garlic cloves with the side of a chef's knife (without peeling them first) and place them crushed, skin and all, in the baking dish. Place the thyme sprigs on top. Grind some salt and pepper over the carrots.
- Place the baking dish in the oven for about 40 minutes. Shake halfway through. They're ready when soft with some small crunchy parts on the thin endings. Do taste one to make sure they're sweet and soft. If not yet, leave them in the oven a little while longer.
- Mix the yogurt with the mayonnaise.
- Spoon the carrots onto plates, strip the leaves of the thyme sprigs over the carrots and spoon some sauce over them.