Honey-roast carrots with yoghurt

Ingredients

• 600 g carrots, peeled and halved lengthways
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tsp Xalte Garlic & Ginger salt
• 150 g natural Greek yoghurt
• 1 tbsp chopped parsley

Method

1. 1Preheat the oven to 200 °C and line a large tray with baking paper.
2. 2Wash and peel the carrots, trim the ends and cut them in half lengthways. If any are very thick, cut them into quarters, so that they are all a similar thickness, 1.5 cm at most.
3. 3Put the carrots on the tray with the oil and 3/4 tsp of the Xalte Garlic & Ginger salt. Toss them with your hands and spread them out in a single layer, cut side down and without piling them up.
4. 4Roast on the middle shelf for 25 minutes, until they start to soften and brown underneath.
5. 5Take out the tray, drizzle the honey over the top and turn the carrots with a spatula. Roast for 5 to 10 minutes more, keeping an eye on them, because honey burns quickly.
6. 6They are ready when a knife goes in with no resistance and the edges look dark and caramelised.
7. 7Meanwhile, mix the yoghurt with the remaining 1/4 tsp of salt and spread it over a serving dish with the back of a spoon.
8. 8Lay the carrots on the yoghurt, spoon over any juices left on the tray and finish with the chopped parsley. Serve warm.