Roasted carrots

Name: Roasted carrots
Cuisine: Mediterranean
Ingredients: 750g small to medium carrots, halved lengthways; 1 garlic bulb, separated into cloves and bashed, skins on; 1 tsp coriander seeds, lightly crushed; 1 tbsp sherry vinegar or red wine vinegar; 2 tbsp olive oil; 300ml thick Greek-style yoghurt

3 steps

Updated at: Fri, 22 Dec 2023 16:09:50 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories220.9 kcal (11%)

Total Fat11.5 g (16%)

Carbs21.9 g (8%)

Sugars11.1 g (12%)

Protein9 g (18%)

Sodium143.6 mg (7%)

Fiber5 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

750gcarrots

small to medium, halved lengthways

1garlic bulb

separated into cloves and bashed, skins on

1 tspcoriander seeds

lightly crushed

1 Tbspsherry vinegar

or red wine vinegar

2 Tbspolive oil

300mlGreek-style yoghurt

thick

Instructions

Step 1

Preheat the oven to 200C/gas 6. Place the carrots and garlic on a large baking tray. Add the coriander seeds, sherry vinegar and oil, and toss the carrots and garlic to coat. Season with salt and pepper.

Step 2

2. Roast in the oven for 45 minutes, until the carrots are tender and caramelised in places but still have some bite. Remove the garlic as it caramelises or if it looks like it’s burning.

Step 3

3. Squeeze the garlic flesh from the skins and mash well. Mix through the yoghurt then serve in a bowl next to the roast carrots.