Roasted carrots in yogurt with A l’Oliver aromatic basil olive oil

Ingredients

• 1 bunch of carrots
• 3 tbsp. of A l’Olivier aromatic basil olive oil
• 250 g Greek yoghurt
• 1 clove of garlic, peeled and chopped
• 1 tsp. thyme
• ½ tsp paprika
• 4 tbsp crushed pistachios
• Seeds from half a pomegranate
• Basil leaves
• Table salt
• Freshly ground pepper

Method

1. Preheat the oven to 180°C.

2. Wash and scrub the carrots. Place them in a single layer on a baking tray. Drizzle with 2 tablespoons of A l’Olivier aromatic basil olive oil. Add garlic, thyme, paprika and a few pinches of salt. Mix to coat the carrots in the aromatic oil.

3. Bake for 20 to 25 minutes until carrots are tender and golden brown. The tip of a knife should easily pierce them.

4. Meanwhile, prepare the sauce. In a bowl, mix the Greek yoghurt, 1 tablespoon of A l’Olivier aromatic basil olive oil, salt and pepper.

5. Divide the carrots between each plate and add a little yoghurt sauce.

6. Sprinkle with pomegranate and crushed pistachios.

7. Garnish with basil leaves and serve as an appetiser or as an accompaniment to steamed fish or grilled meat.

Enjoy!