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Roasted carrots with yoghurt sauce

- Number of people: 4

- Preparation time: 15 minutes

- Cooking time: 30 minutes

- Necessary accessories: rosette, stone


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.


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