Roasted Carrots with Chilli Oil & Garlic Yoghurt

For the carrots

• 4–5 carrots, peeled and cut into chunky sticks or wedges
• 1 tbsp olive oil
• 1-3 teaspoons of Crispy Chilli Oil
• Pinch of salt
• Optional: Toasted nuts or seeds

For the Yoghurt

• 3 heaped tbsp Greek yoghurt
• 1 small garlic clove
• Pinch of salt

1. Roast the carrots: Toss chopped carrots with olive oil and salt.
   • Air fryer: 200°C for 15–20 mins until golden.
   • Oven: 200°C (400°F) for 30–40 mins, flipping halfway.
2. Make the garlic yoghurt: In a bowl, combine yoghurt,  garlic (use a garlic crusher or chopped garlic from the freezer) and a crack of black pepper. Stir well.
3. Assemble: Spread the yoghurt onto a plate. Top with roasted carrots. Drizzle with chilli oil.
4. Finish: Sprinkle over nuts or seeds if using. Serve warm or at room temp.

‍

• Proteins: This works beautifully with Roast chicken or crispy salmon. gs
• Grains: Pairs exceptionally well with lentils or chickpeas.
• Add-ons: Top with roasted nuts or seeds for texture and extra protein or turn it into a full meal by stirring in chickpeas and adding your favourite protein.

• Air fryer = fewer steps, faster result, less cleanup
• Garlic yoghurt can be prepped in advance and used across meals
• Batch roast carrots and use leftovers with eggs or grains later
• Use pre-cut carrots or baby carrots to skip chopping