Tandoori Roasted Carrots

Ingredients

• Tandoori Rub:
• 3 tbsp paprika
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tbsp salt flakes
• 2 tsp ground black pepper
• 2 tsp sugar
• 2 tsp ground ginger
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• pinch of chilli flakes
• Roasted Carrots:
• 2 tbsp tandoori rub
• 2 cloves of garlic (finely grated)
• 1/2 cup full fat yoghurt
• 5 tbsp Baleia Extra Virgin Olive Oil
• salt and freshly ground black pepper
• 400 g baby carrots (tops trimmed)
• 1/4 tsp ground turmeric
• 2 tbsp lemon juice
• coarsely chopped fresh coriander
• lemon wedges (for serving)

Instructions

1. 1

   To make the rub:

2. 2

   Mix all the ingredients, transfer to an airtight container and store at room temperature

3. 3

   To roast the carrots:

4. 4

   Preheat oven to 220 degrees C

5. 5

   Mix the rub, half of the garlic, half of the yogurt and 3 tablespoons oil in a large bowl until smooth and season with salt and pepper

6. 6

   Add the carrots and toss to coat

7. 7

   Place the carrots in a single layer on a roasting tray and roast for 25 – 30 minutes, turning occasionally, until tender and slightly charred in spots

8. 8

   While the carrots roast, heat the turmeric and remaining 2 tablespoons olive oil in a small skillet over medium-low heat, swirling until fragrant for about 2 minutes and remove from the heat

9. 9

   Whisk the lemon juice, remaining garlic and yogurt and season with salt and pepper

10. 10

    Place carrots (along with all the crunchy bits left on baking sheet) on a platter, drizzle with the yogurt mixture and turmeric oil and top with coriander

11. 11

    Serve with the lemon wedges