Honey Roasted Carrots

Name: Honey Roasted Carrots with Almonds and Herby Yogurt
Total time: 30 min
Yield: 2
Cuisine: 0
Ingredients: 6 unit(s) Carrot; 14 g Dukkah Spice; 2 unit(s) Greek Yogurt; 4 g Garlic Salt; 7 g Chives; 3 unit(s) Honey; 1 unit(s) Lemon; 56 g Almonds, sliced; 2 tbsp Oil*; 0.13 tsp Pepper*

with Almonds and Herby Yogurt

Get Up To 20 Free Meals + Free Sides for Life

Think carrots are boring? This festive fall dish will change your mind with a dukka-honey drizzle, toasted almonds and a bed of herby yogurt.

Allergens:

Sesame

•Milk

•Almonds

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

/ serving 4 people

6 unit(s)

Carrot

14 g

Dukkah Spice

(Contains: Sesame May contain traces of: Wheat, Milk, Mustard, Peanuts, Soy, Sulphites, Tree nuts)

2 unit(s)

Greek Yogurt

(Contains: Milk)

4 g

Garlic Salt

(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)

7 g

Chives

3 unit(s)

Honey

1 unit(s)

Lemon

56 g

Almonds, sliced

(Contains: Almonds May contain traces of: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Pepper*

Nutrition Values

Calories340 kcal

Fat16 g

Saturated Fat2.5 g

Carbohydrate42 g

Sugar23 g

Dietary Fiber9 g

Protein11 g

Cholesterol5 mg

Sodium660 mg

Trans Fat0 g

Potassium1000 mg

Calcium200 mg

Iron1.8 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Peeler

•Measuring Spoons

•Paper Towel

•Zester

•Small Bowl

•Medium Non-Stick Pan

Cooking Steps

Peel, cut into 1/2-inch coins carrots lengthwise.
Arrange carrots and 1 tbsp oil on a parchment-lined baking sheet. Season with 1/2 tsp garlic salt and pepper, then toss to coat.
Roast carrots for 20-22 mins, in the bottom of the oven, flipping halfway through.

Meanwhile, zest, then cut lemon into wedges.
Thinly slice chives.
To a small bowl, add yogurt, lemon zest, half the chives and 1/4 tsp garlic salt. Season with pepper, then stir to combine.

Heat a medium non-stick pan over medium heat. When hot, add almonds to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
Transfer to a plate.
Add honey and Dukkah to same pan. Cook 30 sec-1 min, stirring often, until honey is melted and fragrant. Remove from heat.