Roasted Carrots with Dukkah and Yoghurt

Delicious roasted caramelised carrots are paired perfectly with the nuts and spices that feature in our favourite dukkah made by Red Lime Jones. This dish is quite simply the perfect side dish to your Christmas lunch or summer celebration!

INGREDIENTS - serves 4

Roasted Carrots
1kg mixed purple and orange carrots (we like to use baby carrots with their leaves)
2 teaspoons liquid coconut oil
4 tablespoons dukkah
Fresh coriander and parsley to serve

Yoghurt Dressing
1/2 cup CoCoMe Natural Coconut Yoghurt
1/4 cup extra virgin olive oil
2 1/2 tablespoons lemon juice
1 teaspoon garlic, minced
1/4 teaspoon black pepper and salt

METHOD
1. Pre-heat oven to 200C.
2. Slice carrots in half or quarters length ways (if using baby carrots, simply trim them) and add to a bowl. Add the coconut oil and dukkah and toss the carrots to coat well.
3. Lay the carrots out onto a baking tray and roast for 30 minutes or until the very tips of the carrots begin to char.
4. Meanwhile, in a jar, mix together all of the ingredients to make the yoghurt dressing, place the lid on the jar and shake well to combine.
5. Serve the carrots with a drizzle of yoghurt dressing, sprinkle with more dukkah and add some fresh green herbs - coriander and parsley work well.