Roasted Christmas Carrots

Ingredients:

Serves 3-4

• 1 large or two bunches of carrots - stems on

• Salt, pepper, olive oil

For serving:

• Natural Yoghurt (1/2 large tub)

• Grated lemon zest of 1 lemon

• Parsley

• Pomegranate seeds

Instructions:

Step 1: Prepare

• Preheat the oven to 180 degrees'

• Line a baking tray with baking paper

• Wash and peel the carrots, trim the stems leaving a bit on green on for decor

• Pat the carrots dry with kitchen roll

Step 2: Cook

• Put the carrots in the tray

• Add salt, pepper and olive oil, roast for approximately 45 minutes

Step 3: Make the Yoghurt (whilst carrots are cooking)

• In a bowl mix 1/2 large tub of natural yohurt

• add in grated lemon zest of 1 lemon

• Finely chop parsley and add to yoghurt

• Season with salt and pepper, mix and leave in the fridge until serving

• Have the pomegranate seeds ready to sprinkle in a seperate bowl

Step 4: Serve

• Plate up the yogurt on a plate using the back of spoon (as pictured)

• Leave carrots to cool slightly for approximately 5 mins (so they don’t bleed into the yoghurt)

• Arrange the carrots on top of the yoghurt dressing and sprinkle with the pomegranate seeds