Roasted Baby Carrots with Honey Yogurt and Dukkah

Instructions

• 1

  Insert the wire rack into the middle shelf position. Preheat the oven. Select ROAST/CONVECTION/400°F/30 minutes and press start.

• 2

  Gently scrape the carrots with a knife to remove any dirt. Wash carrots then drain and pat dry with paper towel.

• 3

  Put the carrots in the roasting pan. Drizzle with 2 tablespoons oil and season with salt and pepper. Turn to coat, then spread them evenly over the pan.

• 4

  Once preheated, put the carrots in the oven and roast for 15 minutes.

• 5

  Carefully remove the pan from the oven, turn the carrots and roast for another 15 minutes until the carrots are tender.

• 6

  Put the remaining oil in a bowl. Add the vinegar, dukkah and parsley. Season with salt and pepper and stir to combine.

• 7

  To make the honey yogurt, put the yogurt in a bowl. Drizzle over the honey and stir gently to combine. Spoon the yogurt over the bottom of a serving platter.

• 8

  Arrange the roasted carrots over the yogurt. Spoon over the dukkah mixture and serve. Tip: Look for bunches of mixed color baby carrots.