Roasted baby carrots with pomegranate yogurt

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Yields1 Serving
Prep Time10 minsCook Time40 minsTotal Time50 mins
Exotics
 10 Baby carrots
 ¼ cup Pomegranate seeds
Other ingredients
 ¼ cup Lemon juice Freshly squeezed
 2 tbsp Unflavored greek yoghurt
 2 tbsp Harissa spice
 ¼ cup Mint leaves Roughly chopped
 1 tbsp Olive oil
 1 pinch Salt & pepper
Instructions
1

Preheat the oven to 200°C. Mix harissa, half of the freshly squeezed lemon juice, 1 tbsp of olive oil and a pinch of salt and pepper in a small bowl.

2

Place baby carrots in a tray lined with baking paper. Sprinkle the baby carrots with the harissa spice and mix using your hands till the carrots are well coated. Place in oven and roast for 30-40 minutes or until carrots are slightly crunchy.

Garnish
3

Top with mint leaves, greek yoghurt and other half of the freshly squeezed lemon juice. Garnish with pomegranate seeds.

Ingredients

Exotics
 10 Baby carrots
 ¼ cup Pomegranate seeds
Other ingredients
 ¼ cup Lemon juice Freshly squeezed
 2 tbsp Unflavored greek yoghurt
 2 tbsp Harissa spice
 ¼ cup Mint leaves Roughly chopped
 1 tbsp Olive oil
 1 pinch Salt & pepper

Directions

Instructions
1

Preheat the oven to 200°C. Mix harissa, half of the freshly squeezed lemon juice, 1 tbsp of olive oil and a pinch of salt and pepper in a small bowl.

2

Place baby carrots in a tray lined with baking paper. Sprinkle the baby carrots with the harissa spice and mix using your hands till the carrots are well coated. Place in oven and roast for 30-40 minutes or until carrots are slightly crunchy.

Garnish
3

Top with mint leaves, greek yoghurt and other half of the freshly squeezed lemon juice. Garnish with pomegranate seeds.

Roasted baby carrots with pomegranate yogurt

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