Ingredients (4 servings) as a side dish:

  • 6-8 carrots, halved

for the marinade:

  • 1 tsp maple syrup
  • 1 clove of garlic, finely chopped
  • 1/2 lemon, juice
  • 3 tbsp olive oil
  • 1 tsp paprica powder, ground
  • 1 pinch of cinnamon, ground
  • 1 pinch of cilantro, ground

for the yogurt sauce:

  • 100 g yogurt
  • salt
  • pepper
  • 1/2 lemon, juice & zest
  • 1/4 orange, juice

for garnish:

  • dill, fresh
  • 3 tbsp pistachhios, roughly chopped
  • pomegranate seeds
  • pinch of cilantro, ground
  • lemon zest
  • olive oil

  1. mit Preheat the oven to 200º C top/bottom heat.
  2. Mix all the ingredients for the marinade and spread it over the carrots on a baking sheet lined with baking paper.
  3. Roast in the preheated oven for 20-25 minutes.
  4. Meanwhile, mix all the ingredients for the yogurt sauce and refrigerate until ready to serve.
  5. When the carrots are done, spread half of the yogurt sauce in wide stripes on a large rimmed plate. Place the carrots on top and pour the remaining sauce over the carrots.
  6. Garnish with fresh dill, pistachios, pomegranate seeds, coriander, lemon zest and some olive oil and serve immediately.