Roasted Carrots w/ Cumin & Chilli and Yogurt Dressing

Growing up I was never much of a fan of carrots, I was put off by the texture and frankly I didn’t think they tasted all that great either. Upon arriving in London almost a year ago now my cousin Rachael (who can cook veg better than anyone I know!) made this recipe purposefully in the hope that she could change my mind about this particular root vegetable. Well it worked! A week doesn’t go by that I don’t roast carrots! I’ve made this a few times for friends and family now and it’s always a favorite! The best part? It’s super easy!

I don’t really measure anything out for this one, it all comes down to personal preference. But here is a rough measure out of everything!

1 bunch of carrots

1 teaspoon of Cumin

1 teaspoon of Crushed Red Chili’s

3/4 of a cup – 1 cup of plain yogurt

olive oil (as needed)

and a sprinkling of salt

Simply cut the carrots lengthwise and make sure that they are all of equal thickness so that the cook evenly.

Next place carrots on oiled baking dish.

Sprinkle carrots with olive oil and then spices.

Bake at 180C/325F for 40mins or until carrots are tender all the way through and tips are starting to blacken.

27 Feb This entry was published on February 27, 2014 at 2:32 pm. It’s filed under Sides, Vegetarian and tagged carrots, chili, cooking, cumin, dressing, easy, food, healthy, kitchen, london, roast carrots, roasted, root, salt, side dish, vegetable, vegetarian, yogurt. Bookmark the permalink. Follow any comments here with the RSS feed for this post.