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Honey-roasted carrots with grains & tzatziki
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2 tbsp olive oil
600g pack Waitrose
Large Chantenay Carrots, trimmed, peeled and sliced lengthways
2 tsp ground cumin
2 tbsp honey
2 cloves garlic, crushed
150g pot low fat yogurt
½ cucumber, seeds removed and finely chopped
2 x 280g packs Veetee Wholegrain Brown Rice & Quinoa
25g pack flat leaf parsley, leaves roughly chopped
1. Preheat the oven to 190ºC, gas mark 5. In a large roasting tray toss together 1 tbsp of the olive oil with the carrots, cumin, honey and half the crushed garlic. Roast for about 25–30 minutes until tender, shaking the pan halfway through the cooking time.
2. While the carrots are roasting, make the tzatziki. Stir together the remaining olive oil and garlic with the yogurt, cucumber and a pinch of salt.
3. Just before the carrots are ready, cook the brown rice and quinoa according to the pack instructions. Spoon the grains into bowls,
top with the roasted carrots, and serve with a spoonful of tzatziki and a sprinkling of chopped parsley.
For a delicious alternative, try swapping the carrots for some cauliflower florets.
Typical values per serving:
1378µg vitamin A per serving
This recipe was first published in October 2015.