A tasty side dish that’s just perfect when you’re looking for less a traditional flavour for a festive feast!
Ingredients
- 14 baby carrots with tops, or 8 larger carrots, halved/quartered lengthways
- 2 red onions, cut into segments
- 1 tbsp olive oil
- 300 g thick Greek yoghurt
- 3–4 tbsp dukkah (from the spice section of the supermarket)
- Handful fresh dill, roughly chopped
- For the dressing:
- 11⁄2 tbsp cider vinegar
- 1 shallot, finely chopped
- 40 g unsalted butter
- 1⁄2 tsp Dijon mustard
Instructions
1 Heat the oven to 180°C Fan/Gas 6. Toss the carrots and onions in a little oil, then add to a baking tray, season and roast for 20–30 mins until tender.
2 Meanwhile, for the dressing, in a small non-stick pan, reduce the vinegar and shallot until you have 2 tsp. Strain into
a small bowl, and reserve the shallot. In the same pan, melt the butter over a medium heat, swirling the pan until the butter browns. Remove from the heat, then whisk the butter into the vinegar with the mustard. Season.
3 Spoon the yoghurt onto a platter, then top with the roasted carrots and onions. Spoon the dressing over, and scatter with the dukkah and dill sprigs, topping with a little of the reserved shallot.
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Feature Image: W&H
