Other Savoury

Sweet and salty roast carrots – simple sides

This series is all about simple sides – those meals that are ‘set and forget. I’ve arrived back safe and sound an exhausted from ProBlogger and after hefty serves of vegetables. The food at the conference was fantastic, thank you Royal Pines, but having my brain switched on for 10 hours a day thinking, reflecting and dreaming at the same time has left me ex-hau-sted and ready to re-fuel.

Sweet and salty roast carrots - Dancing Through Sunday      

Today I am sharing a humble veg side that can make a meal that touch more special. These delicious tender roast carrots can please anyone, even those who aren’t the biggest vegetable fans (however I think carrots are universally liked.. shout out if you don’t like them?)

Sweet and salty roast carrots - Dancing Through Sunday

Something magical happens when carrots are roasted and they start to get some colour and the skin starts to caramelise, and the flavours of this meal are brought out by the salt and slow roasted rice malt syrup.

Sweet and salty roast carrots - Dancing Through Sunday

This recipe is really simple and a perfect side to any dish during winter. Roast lamb, baked salmon or some veggie patties would perfectly compliment these carrots. You could, however, eat them el solo like I did. No shame.

Sweet and salty roast carrots - Dancing Through SundaySweet and salty roast carrots - Dancing Through Sunday

Sweet and salty carrots with a dusting of herbs, sea salt and a punchy wholegrain mustard yoghurt will have your guests reaching for more, guaranteed. Let’s get to it.

Sweet and salty roast carrots - Dancing Through Sunday

Whats a simple side you love to add to a meal? 

Have a wonderful day, Bec x

Sweet and salty roast carrots with mustard yoghurt
Sweet and salty tender roast carrots with a tangy mustard yoghurt glaze and herbs
Write a review
Print
Prep Time
Cook Time
Total Time
Prep Time
Cook Time
Total Time
Ingredients
  1. 1 bunch dutch/baby carrots, washed
  2. Tinfoil/aluminium foil
  3. Olive oil
  4. Large Pinch Cumin
  5. Tbsp rice malt syrup/honey
  6. ¼ cup pepitas (sunflower kernels)
  7. Large pinch salt
For Yoghurt sauce
  1. 1/3 cup greek yoghurt
  2. tablespoon wholegrain mustard (or Dijon)
  3. squeeze of lemon juice (teaspoon)
  4. pinch of paprika
  5. finely chopped parsley to garnish
Instructions
  1. Pre-heat oven to 180 deg cel
  2. Thoroughly wash the carrots and lay in a flat baking tray. Wrap the green tops securely in tinfoil so they don’t burn (if you want to keep them on – if not, disregard).
  3. Drizzle olive oil, salt and the cumin on the carrots and roast for 25 minutes until they start to become soft and tender.
  4. Remove from oven, brush with the rice malt syrup/honey, pepitas, more salt, pepper and olive oil and roast for another 10-15 minutes until caramelised and tender.
  5. Whilst carrots are roasting, combine the yoghurt, mustard, lemon juice, paprika and keep aside in fridge until ready.
  6. Finely chop the parsley and once carrots are done, remove the tinfoil, season with a drizzle of olive oil and garnish with parsley and the yoghurt sauce. Serve and enjoy.
Dancing Through Sunday http://www.dancingthroughsunday.com.au/

10 Comments

  • Reply Simple Roasted Carrots and Creamy Mustard Sauce September 28, 2015 at 1:21 pm

    […] Sweet and salty roasted carrots and herbs are easy to make and a melt-in-your-mouth side dish when served with a mustard and yogurt sauce. By Rebecca Thexton […]

  • Reply Shanna | Kiss My Bowl August 25, 2015 at 1:08 am

    Oh my goodness, these look amazing! The mustardy yogurt sauce… delightful!

    • Reply Bec August 25, 2015 at 6:16 am

      The sauce was dee-lish! So nice and zingy to compliment the sweet and salty carrots.

  • Reply Lauren @ Create Bake Make August 21, 2015 at 7:16 pm

    how could anyone not love carrots, especially when they look as stunning as these!?

  • Reply Claudia @ The Brick Kitchen August 19, 2015 at 9:40 am

    Roasted baby carrots are my favourite!! And the skin wrinkles up and the edges get crisp and caramelised…mmm – perfect with a yogurt sauce as well. I used them recently in a middle-eastern lamb salad with harissa and feta – they make such a good side!
    That conference sounded hectic but I’m sure it was lots of fun! X

    • Reply Bec August 19, 2015 at 7:29 pm

      Oh that sounds amazing!!!!!!!! Delicious.

  • Reply Sammie @ The Annoyed Thyroid August 18, 2015 at 7:44 am

    This looks so simple and so delicious! My one regret of the conference was that I didn’t get to see you. Hope you had a wonderful time! x

    • Reply Bec August 18, 2015 at 7:49 pm

      I KNOW! SO hard to meet people there, who woulda thunk?! x

  • Reply Anjelica August 17, 2015 at 8:21 pm

    Bec, this looks soo amazing!!! Seriously yum.
    Love your images!!!!

    Anjelica
    fashion-fitness-food.com

    • Reply Bec August 18, 2015 at 7:49 pm

      Thank you! So sweet! x

    Leave a Reply