Rainbow Carrots with Sriracha Yoghurt

Just a little something to make Easter even brighter. The perfect side dish, because carrots can be sexy, too. Drizzled with refreshing yoghurt & sriracha sauce it is sure a crowd pleaser. Serve it on its own, with poultry/fish or as one of many colourful veggie meals. It only requires 5 minutes of your time for preparation, all the rest is your oven’s job, which, I think is crucial for big family gatherings.

Tulips are peaking out of a tall glass vase, there's a bowl full of colourful eggs on my table and I'm having a lazy evening at home. All by myself, yet so full of joy. Happy Easter!


Prep time: 5 mins   |   Cooking time: 30 mins   |   1 teaspoon – 5ml

Ingredients:

  • 15 – 20 small rainbow carrots
  • 50 g of natural yoghurt (thinner kind)
  • ½ teaspoon of Sriracha hot sauce
  • olive oil for roasting
  • 2 garlic cloves
  • sea salt
  • fresh thyme

Preheat your oven to 180°C. Wash carrots, pat them dry, trim stalks and transfer to a baking tray. Drizzle with olive oil, sprinkle some salt, add crushed and finely shopped garlic, fresh thyme (reserve some for garnishing). Using your hands, rub seasoning onto the carrots and place them in the oven. Roast for 25 minutes, check if your carrots are not browning too much and then finish off at 200°C (top grill setting) for 5 more minutes. Most of garlic pieces will probably be quite burnt, discard of them as they’ve become bitter. Sprinkle some fresh thyme on top of carrots to garnish and serve with sriracha yoghurt.