Roast carrots with sesame seeds, feta and yogurt

Name: Roast carrots with sesame seeds, feta and yogurt
Prep time: 10 min
Cook time: PT30-35M
Total time: 40 min
Yield: Serves 6
Cuisine: Middle Eastern
Ingredients: 1 tbsp white sesame seeds; 1 tbsp black sesame seeds; 1 tsp coriander seeds; 1 tsp cumin seeds; 1/2 tsp sea salt flakes; 1/2 tsp sumac; 400-500g young rainbow carrots; Extra-virgin olive oil to drizzle; 100g thick greek strained yogurt; 50g feta, crumbled; Handful flatleaf parsley, roughly chopped; Pomegranate molasses to drizzle

By: Jen Bedloe
Former head of food delicious.

Published: 7 Apr 22
Updated: 18 Mar 24

Test kitchen approved

For an easy side dish recipe with big impact, try roast carrots with sesame, feta and yogurt. This colourful dish can be made up to 2 days ahead.

Take the stress out of spring entertaining with our make-ahead Easter sides.

Serves 6
Hands-on time 10 min. Oven time 30-35 min.

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Ingredients

1 tbsp white sesame seeds
1 tbsp black sesame seeds
1 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp sea salt flakes
1/2 tsp sumac
400-500g young rainbow carrots
Extra-virgin olive oil to drizzle
100g thick greek strained yogurt
50g feta, crumbled
Handful flatleaf parsley, roughly chopped
Pomegranate molasses to drizzle

Method

Put all the seeds in a pestle and mortar, lightly crush, then stir in the salt, sumac and some black pepper.
Heat the oven to 180°C fan/gas 6. In a roasting tin, toss the carrots with a little oil, followed by the spice mix, then roast for 30-35 minutes or until tender. 3 Spoon the yogurt onto a platter, then top with the carrots and the crispy spices from the tin. Add the feta and parsley, then drizzle with olive oil and pomegranate molasses.

Recipe from April 2022 Issue

Nutrition

Nutrition: per serving

Calories: 146kcals
Fat: 9.8g (2.9g saturated)
Protein: 4.7g
Carbohydrates: 8.1g (6.1g sugars)
Fibre: 3.3g
Salt: 0.7g

delicious. tips

Don’t waste it: Use up odds and ends of spices to vary the flavour. Swap the carrots for other root veg or cauliflower.
Roast the carrots up to 1-2 days ahead and chill until needed. Reheat in the oven to serve.

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