
Balsamic Roasted Carrots with Whipped Yoghurt Sauce 5 Prep: 15 Cook: 25 minutes Cane Sugar Free Gluten Free Grain Free Nut Free Vegetarian Delicious and healthy, these are a perfect side dish for any meal. The whipped yoghurt sauce really makes the dish – You can also swap the greek yoghurt for coconut yoghurt to make it vegan! We guarantee these are the best carrots you’ll ever make.. Or at least top 3. 😉 Made with Organic Rice Syrup Brown Rice Ingredients 400 g Carrots 2 Garlic cloves Small bunch Fresh rosemary 3 tbsp Olive oil 2 tbsp PureHarvest Organic Rice Syrup Pureharvest Organic Rice Syrup 1/4 tsp sea salt 1 cup Greek Yoghurt 1 Lemon Juice 1/2 tbsp Apple cider vinegar 1/2 tsp Sea salt Black pepper 1/4 cup Fresh herbs (parsley, Dill, chives, basil) Instructions Preheat oven to 180C. If the carrots are on the bigger size, slice them lengthways and then in quarters lengthways. Add the olive oil, vinegar, syrup and sea salt in a jug and whisk to combine. Add the carrots to a baking tray and pour over the sauce, and toss with your hands to coat all the carrots. Add in the garlic with their skin still on and the rosemary. Bake in the oven for 20-25 minutes, or until golden and caramelised. Add all the yoghurt sauce ingredients into a bowl except the herbs, remove the skin from the roasted garlic and add into the bowl as well. Mix well until smooth. Finely chop the herbs and stir through the sauce. To serve, spread out the sauce on a serving platter then top with the roast carrots. Top with some extra fresh herbs. Share this recipe Print recipe

Balsamic Roasted Carrots with Whipped Yoghurt Sauce

5
Prep: 15
Cook: 25 minutes

Delicious and healthy, these are a perfect side dish for any meal. The whipped yoghurt sauce really makes the dish – You can also swap the greek yoghurt for coconut yoghurt to make it vegan!

We guarantee these are the best carrots you’ll ever make.. Or at least top 3. 😉

Made with: Organic Rice Syrup

Brown Rice

Ingredients

400 g Carrots
2 Garlic cloves
Small bunch Fresh rosemary
3 tbsp Olive oil
2 tbsp PureHarvest Organic Rice Syrup Pureharvest Organic Rice Syrup
1/4 tsp sea salt
1 cup Greek Yoghurt
1 Lemon Juice
1/2 tbsp Apple cider vinegar
1/2 tsp Sea salt
Black pepper
1/4 cup Fresh herbs (parsley, Dill, chives, basil)

Instructions

Preheat oven to 180C.
If the carrots are on the bigger size, slice them lengthways and then in quarters lengthways.
Add the olive oil, vinegar, syrup and sea salt in a jug and whisk to combine.
Add the carrots to a baking tray and pour over the sauce, and toss with your hands to coat all the carrots.
Add in the garlic with their skin still on and the rosemary. Bake in the oven for 20-25 minutes, or until golden and caramelised.
Add all the yoghurt sauce ingredients into a bowl except the herbs, remove the skin from the roasted garlic and add into the bowl as well. Mix well until smooth.
Finely chop the herbs and stir through the sauce.
To serve, spread out the sauce on a serving platter then top with the roast carrots.
Top with some extra fresh herbs.