Honey-Roasted Carrots

Name: Honey-Roasted Carrots
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 teaspoons cumin seeds; 1 teaspoons fennel seeds; 1 orange, zested; 2 tablespoons extra virgin olive oil; 1 kilograms carrots, peeled and halved lengthways; 2 tablespoons honey; 6 sprigs thyme; 1 1/2 cups greek yoghurt

Looking for a tasty side for your next meal? Look no further than Honey-Roasted Carrots, an easy-to-follow recipe, which is prepped, cooked and served in under an hour.

Method

Step 1 of 4
Preheat the oven to 200°C (180°C fan-forced). Line or lightly grease a large baking tray.
Step 2 of 4
Combine cumin seeds, fennel seeds, orange zest and oil in a large bowl. Add the carrots, season and then toss to coat.
Step 3 of 4
Arrange on the tray and bake for 20 minutes. Drizzle over honey, scatter over thyme and bake for a further 20 minutes or until the carrots are tender.
Step 4 of 4
Dollop yoghurt on a serving platter, top with carrot, spoon over pan juices and serve.

Ingredients

1 teaspoons cumin seeds
1 teaspoons fennel seeds
1 orange, zested
2 tablespoons extra virgin olive oil
1 kilograms carrots, peeled and halved lengthways
2 tablespoons honey
6 sprigs thyme
1 1/2 cups greek yoghurt

1 teaspoons cumin seeds
1 teaspoons fennel seeds
1 orange, zested
2 tablespoons extra virgin olive oil
1 kilograms carrots, peeled and halved lengthways
2 tablespoons honey
6 sprigs thyme
1 1/2 cups greek yoghurt

Method

Step 1 of 4
Preheat the oven to 200°C (180°C fan-forced). Line or lightly grease a large baking tray.
Step 2 of 4
Combine cumin seeds, fennel seeds, orange zest and oil in a large bowl. Add the carrots, season and then toss to coat.
Step 3 of 4
Arrange on the tray and bake for 20 minutes. Drizzle over honey, scatter over thyme and bake for a further 20 minutes or until the carrots are tender.
Step 4 of 4
Dollop yoghurt on a serving platter, top with carrot, spoon over pan juices and serve.

Nutrition per serving

961 Kilojoules

Protein4 grams

Fat13 grams

Carbs22 grams

Sugars21 grams

Dietary and nutritional info supplied by NZ Nutrition Foundation

Method

Step 1 of 4
Preheat the oven to 200°C (180°C fan-forced). Line or lightly grease a large baking tray.
Step 2 of 4
Combine cumin seeds, fennel seeds, orange zest and oil in a large bowl. Add the carrots, season and then toss to coat.
Step 3 of 4
Arrange on the tray and bake for 20 minutes. Drizzle over honey, scatter over thyme and bake for a further 20 minutes or until the carrots are tender.
Step 4 of 4
Dollop yoghurt on a serving platter, top with carrot, spoon over pan juices and serve.

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