Grilled baked carrot with YOGURT SAUCE

INGREDIENTS

Carrot:

• 2 bunches of carrots, peeled
• 2 tablespoons of olive oil
• 1 teaspoon of salt
• 1 teaspoon of cinnamon
• 1/4 teaspoon of black pepper
• 1/4 cup maple syrup
• 1/4 cup of walnuts, baked and crushed (for decoration)

Yogurt sauce:

• 1/4 cup of pure Greek milk yogurt
• 1/2 teaspoon of salt
• zest of 1 lemon
• 2 tablespoons of lemon juice
• 1 tablespoon of fresh tarragon, finely chopped, added for decoration
• 1 tablespoon of water

INSTRUCTIONS

• Preheat the oven to 425 F. Place the carrots on a baking sheet coated with baking paper, then drizzle with olive oil. Set aside.
• In a small bowl, mix salt, cinnamon, and pepper. Distribute evenly between carrots on all sides.
• Roast carrots for 20 minutes, spinning once and half way. Remove carrots from the oven and drizzle in maple syrup. Stir until smooth, then cook for another 5-6 minutes.
• When carrots are being cooked, you can make yogurt sauce. Mix Greek yogurt, salt, lemon zest, lemon juice, and tarragon pieces in a small bowl. Add water to dilute it so that it can be poured, shaken to combine, then set aside.
• After the carrots are cooked, sprinkle with yogurt sauce, then add fresh tarragon and toasted walnuts. Serve immediately.

NOTE
If you like a little heat, add 1/4 teaspoon of chilli powder to the carrot spice mixture.

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