These roast carrots were ridiculously easy to make. I saw the recipe on the youtube channel ‘Everyday Food’ and thought they looked delicious and they really were. Because the dish is mostly carrot, with some healthy yogurt, herbs and a little bit of feta cheese which is among the lower in fat cheeses, I feel this dish can safely be put in the healthy category earning it the trifecta you want in anything you cook: easy, delicious and healthy. Vegetarian and gluten-free might be on your list too, if they are, then this dish passes your test too. As an Irishman, I think there is also a patriotic quality to the combination of colours. You might also find this if you hail from India or the Ivory Coast.
Something I also look for in a recipe is if the method could be adjusted so that the dish could be, at least partially, made ahead. This is a really important thing to look out for when you’re cooking for a crowd and want to chat to them calmly instead of working in the kitchen. If you’re making lots of side dishes, it’s easier to have them all come together at the same time if they’re mostly made ahead. With these carrots, I would make combine the yogurt ahead of time and even crumble the feta, keep them in the fridge and just roast the carrots 30-35 minutes before you want to serve everything.
- 500g carrots, peeled
- 2 tbsp olive oil
- 1 pinch of sea salt flakes
- 1 pinch of pepper
- 1 handful of mint leaves
- 1 handful of parsley leaves
- 300g natural yogurt
- 150g feta
- Place the carrots on a roasting tray, halving any thick ones lengthwise.
- Drizzle with olive oil, sprinkle over a pinch of salt and pepper and roast at 200 degrees Celsius for 30 minutes.
- In the meantime, finely chop the mint and parsley, reserving a few parsley leaves for garnish. Add the chopped leaves to the yogurt with another pinch of salt and pepper and stir to combine.
- Spread the herby yogurt on a serving tray and lat the carrots on top once they're done.
- Crumble over the feta, scatter over the remaining parsley and serve.