Carrots with Black Garlic & Herb Yoghurt

• Vegetarian
• Gluten free

• Produce

  • 10 Carrots
  • 1/4 Chilli pepper, red
  • 1/4 cup Cilantro
  • 1 clove Garlic, black
  • 1/4 cup Mint, leaves

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 1 Olive oil

• Nuts & Seeds

  • 2 tbsp Pumpkin seeds

• Dairy

  • 4 heaped tbsp Yogurt, Plain

• Liquids

  • 1 tbsp Water

Found on topwithcinnamon.com

Description

Ingredients

• 10 carrots, washed
• olive oil
• salt
• 2 tbsp pumpkin seeds
• ~1/4 cup (4 tbsp) cilantro leaves (coriander), plus more for garnish
• ~1/4 cup (4 tbsp) mint leaves
• 1 clove of black garlic, peeled
• 4 heaped tbsp plain yogurt
• ¼ red chilli pepper, fresh or dried (leave the seeds in if you want more heat or add more to taste)
• 1 tbsp water

Directions

• Preheat the oven to 350 F (180 C).
• Remove the tops of the carrots, place them into a roasting pan and drizzle with some olive oil. Toss the carrots to coat, and season with salt.
• Place the tray into the oven for 30 minutes, then flip the carrots over and return to the oven for 10-15 minutes until slightly wrinkled with darkened edges.
• Meanwhile toast the pumpkin seeds in a small, dry frying pan: Stir them over a medium heat until puffed and fragrant - this will only take a few minutes. Set aside.
• In a blender (or a small jug with an immersion blender) blitz together the herbs, garlic, yogurt, chilli and water.
• Place the roasted carrots onto a plate or serving dish and layer on the yoghurt dressing. To finish, sprinkle over the toasted pumpkin seeds and some chopped cilantro (coriander).