GF : SF : V
I had forgotten how much I love cinnamon on roast veggies and this recipe was a wonderful reminder – super easy too and so impressive with flavour. Plus, cinnamon is packed with protective antioxidants, anti-inflammatory and immune boosting capabilities. And we all want more of that coming our way!
4 bunches heirloom carrots or 1kg carrots, washed, trimmed and sliced lengthways
2 tablespoons olive oil
1 teaspoon ground cinnamon
1 cup (250g) greek or natural yogurt
1 tablespoon tahini
1 orange, peeled and cut into segments
2 tablespoons dukkah
1/4 cup walnuts, roughly chopped
2 tablespoons mint, finely sliced
Preheat oven to 200C and line a large baking tray with greaseproof paper. Rub carrots in olive oil and cinnamon, season with sea salt and arrange on the tray. Place in oven to cook for 1 hour. Whilst carrots are cooking make the tahini yoghurt by whisking together yoghurt and tahini. To serve, spread tahini yoghurt over a serving platter, arrange carrots and orange over the top, then spring with dukkah, walnuts, mint and good grind of black pepper.
If using dutch carrots the cook time will be approximately 30 minutes.
Sides & Salads