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Roasted Baby Carrots, Orange, Mint Yoghurt and Pistachios

Roasted Baby Carrots, Orange, Mint Yoghurt and Pistachios

Roasted Baby Carrots, Orange, Mint Yoghurt and Pistachios

Roasted carrots get a summery makeover with sweet oranges and fresh minted yoghurt.

Prep: 15mins
Cook Time: 30mins
Serves: 6

Method

Preheat the oven to 200C. Toss the carrots with olive oil, season with salt and pepper and place on a baking paper-lined

oven tray. Roast for 30 min.

Zest oranges and reserve zest. Segment oranges by peeling and removing any pith. Using a small, sharp knife, slice

between the membranes and put the segments in a bowl. Squeeze over any juice and set aside. Place the yoghurt, mint and

orange zest in a blender and blend until smooth (do this soon before serving as mint can discolour quickly).

Place roasted carrots in a serving dish, scatter with the oranges and any juices, drizzle over yoghurt and scatter over

pistachios.

Ingredients

4 Bunches baby carrots (approx 1kg) washed and trimmed

2 Tbsp olive oil

2 Oranges

1 Cup Greek yoghurt

1/2 Cup mint leaves

1/4 Cup pistachios, toasted and roughly chopped

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