Roasted Carrot Mezze with garlic yoghurt and golden foodies Extra Virgin Olive Oil
Roasted Carrot Mezze with garlic yoghurt and golden foodies Extra Virgin Olive Oil (serves 4)
6 large Carrots, peeled, sliced into flat sticks
3 Tbsp foodies Extra virgin olive oil
1 tsp Fennel seeds
¾ tsp Salt
¼ tsp Black pepper
1 cup Natural yoghurt, unsweetened
½ tsp foodies Flaky Organic Sea Salt
1 large Garlic clove, crushed
1 handful Fresh thyme, and rosemary, to garnish
Toss carrots, with olive oil, fennel seeds and salt and pepper and roast for approximately 30 minutes at 200C until caramelised around the edges.
Combine yoghurt, salt and garlic and let sit to allow flavour to develop while the carrots cook.
Place carrots on a shallow serving platter and liberally pour the yoghurt over. Drizzle with the leftover juicy carrot oil from the roasting pan. Sprinkle with fresh herbs.
- foodies for food Lovers