12 Delicious Days of Christmas

• total time: 36 minutes

Ingredients

Day 8: Roast Carrots with herby yoghurt, harissa & pinenut butter…AKA Cracking Christmas Carrots 🥕

Jam packed with flavour and cheap as chips to make…These come under the category of sides that steal the show!!

Recipe below if you like to try them….

1 x 1kg large carrots, sliced lengthways

2 teaspoons whole cumin seeds

Sea salt and pepper to taste

2 tablespoons olive oil

1 cup Greek yoghurt

Juice and zest of ¼ lemon

1/3 cup mint leaves, chopped

¼ cup dill, roughly chopped, plus extra to garnish

1 teaspoon honey

¼ cup pinenuts

40g butter, cubed

2 teaspoons harissa paste

Directions

Step 1. Pre heat the oven to 180 C. Line an oven tray with baking paper and place the carrots onto the tray. Sprinkle with olive oil, sea salt and cumin seeds. Gently toss to evenly coat then place into the oven for 35 minutes, or until caramelized and slightly wrinkly.

Step 2. Mix together the yoghurt, lemon zest, lemon juice, pinch of salt, honey, mint and dill in a bowl and set aside.

Step 3. Warm a small frying pan over a medium heat. Add in the pinenuts and butter and cook for 1 minute, or until the butter is frothy and the pinenuts are golden. Stir in the harissa paste and cook for a further minute, or until it turns a deep terracotta colour.

Step 4. Spread the yoghurt mixture onto the base of a serving platter. Top with the carrots then spoon over the butter and pinenut mixture. Garnish with extra dill fronds before serving.