Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 6 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
6
- 500grams Reindeer Carrots, peeled, halved lengthways
- 1teaspoons sumac
- 1teaspoons ground cumin
- 2tablespoons Woolworths extra virgin olive oil
- 1/3 cup almond kernels, roughly chopped
- 1/2 cup Greek-style yoghurt
- 2teaspoons honey
- 1/3 cup dried cranberries
- 1/4 bunch mint, leaves picked, roughly chopped
Nutrition per serving
810kJ / 193Cal
810 Kilojoules or 193 Calories
9% of daily energy intake*
Protein
3.9grams
Fat
11.9grams
Carbs
18.0grams
Sugars
14.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
After the perfect side dish for Christmas? Try these roasted carrots scattered with almonds and cranberries and drizzled with a creamy yoghurt dressing.
Method
Step 1 of 3
Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Place carrot on tray and sprinkle over sumac and half of the cumin. Drizzle with oil and toss to coat. Season with pepper. Bake for 25 minutes or until golden and tender, adding almonds to tray in the last 5 minutes of cooking.
Step 2 of 3
Meanwhile, place yoghurt, honey and remaining cumin in a small bowl and whisk to combine. Season with pepper.
Step 3 of 3
Arrange carrot mixture on a tray. Top with cranberries and mint. Serve with yoghurt dressing.
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