- Number of people: 4
- Preparation time: 15 minutes
- Cooking time: 30 minutes
- Necessary accessories: rosette, stone
Ingredients
For the carrots
1.5 kg of carrots
2 sprigs of rosemary
1 sprig of savory
olive oil
salt, freshly ground pepper
For the yoghurt sauce
2 pots of plain yoghurt
2 sprigs of flat parsley
salt, freshly ground pepper
1. Peel the carrots and cut them in half lengthways.
2. Place them in an Augoust oven dish and sprinkle with the rosemary and savory. Drizzle with olive oil and season with salt and pepper.
3. Mix well to coat the vegetables.
4. Bake in a preheated outdoor oven at 200°C for about 25 minutes. Stir during cooking.
5. Meanwhile, chop the flat-leaf parsley. Mix with the yoghurt and season with salt and pepper. Place in the fridge until ready to serve. Serve the carrot dish hot with the yoghurt sauce.