Roast Carrots with Black Garlic & Herb Yoghurt

This tasty side dish is so good, it just might steal the show. The black garlic adds a softer flavour profile than raw garlic, that works beautifully with the sweet roast carrots and savoury herb yoghurt. This one does not disappoint! 

INGREDIENTS

10 carrots, washed

Toscana Premium Organic Extra Virgin Olive Oil

Salt

2 tbsp  Pumpkin Seeds Australia

1/4 cup, (4 tbsp) coriander leaves, plus more for garnish

1/4 cup, (4 tbsp) mint leaves

1 clove of black garlic, peeled

4 heaped tbsp Barambah Natural Yoghurt

1/4 red chilli, fresh or dried (leave the seeds in if you want more heat or add more to taste)

1 tbsp water

 

METHOD

Preheat the oven to 180 C

Remove the tops of the carrots, place them into a roasting pan and drizzle with some olive oil. Toss the carrots to coat, and season with salt.

Place the tray into the oven for 30 minutes, then flip the carrots over and return to the oven for 10-15 minutes until slightly wrinkled with darkened edges.

Meanwhile toast the pumpkin seeds in a small, dry frying pan: Stir them over a medium heat until puffed and fragrant - this will only take a few minutes. Set aside.

In a blender (or a small jug with an immersion blender) blitz together the herbs, garlic, yogurt, chilli and water.

Place the roasted carrots onto a plate or serving dish and layer on the yoghurt dressing. To finish, sprinkle over the toasted pumpkin seeds and some chopped cilantro (coriander)