carrots in yohourt

Ugly Vegetables Are Perfect

I was reading TIME magazine this week and in one of its articles they mentioned a food trend for 2017, and in very big letters it said … ugly vegetables go mainstream. This article caught my eye and to my surprise when I went to the supermarket I found these carrots that just fitted the bill.  They were not pretty, labelled in a funny way, but they were sweet, delicious and nutritious.



  • 500g carrots
  • 1/4 cup olive oil
  • salt to taste

Ingredients For The Sauce

  • 1 cup of Greek yoghurt
  • 2 tablespoons of Tahini
  • 1 tablespoon of lemon juice
  • 1 tablespoon of lemon zest
  • 2 tablespoons of chopped fresh parsley
  • salt to taste
  • 1/2 cup  of a mixture of roasted almond flakes, roasted walnuts, and roasted pine nuts.


1- Pre-cook the carrots in a big pan with water and salt. Drain them and let them cool.Cut the  carrots lengthwise in half.  Toss them in a bowl with olive oil and salt.

2- Heat the oven to 180C, put the carrots in a single layer in a baking dish.  Bake them until they are roasted and caramelized. Almost burned.  They must be crunchy on the outside and soft in the inside.dscn39343- To make the sauce whisk together the yoghurt, the Tahini, and the lemon juice in a small bowl.  Then fold in the lemon zest and the parsley.  Salt to taste and set aside

4- To roast the nuts, mix them together with your hands and put them in a small baking dish covered with wax paper.  Roast the nuts for 5 minutes (160C) or until golden brown.  It is a MUST to keep an eye on the nuts because they will burn very quickly.

5- To serve put the carrots in a large serving dish, spoon the sauce on top of them and then sprinkle with the roasted nuts.


  • Make sure that the carrots are caramelized and have a brown black colour. Black is flavour.
  • You can serve the carrots cold or hot.  Either way they taste delicious.




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