Roasted carrots, lemon yoghurt & hazelnuts
Up your roast vegie game with this roast carrot side paired with crunchy roast hazelnuts and a yoghurt sauce.
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Oven
- Baking sheet
- Mixing bowl
- Measuring cup
- Spoon
- Plate
Ingredients
- 4 bunches baby Dutch carrots, trimmed
- 120ml extra virgin olive oil
- Sea salt flakes
- Black pepper
- 100g hazelnuts
- 200g Greek yoghurt
- Zest and juice of 1 lemon
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