zoom Honey-roasted carrots with grains & tzatziki

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Honey-roasted carrots with grains & tzatziki

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Honey-roasted carrots with grains & tzatziki

    • Rich in vitamin A
    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    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.

    Your recipe note

    Edit your recipe note

    Cook’s tip
    For a delicious alternative, try swapping the carrots for some cauliflower florets.


    Average user rating

    3 stars