Roasted Baby Carrots with Honey Yogurt and Dukkah

Instructions

• 1Insert the wire rack into the middle shelf position. Preheat the oven. Select ROAST/CONVECTION/400°F/30 minutes and press start.
• 2Gently scrape the carrots with a knife to remove any dirt. Wash carrots then drain and pat dry with paper towel.
• 3Put the carrots in the roasting pan. Drizzle with 2 tablespoons oil and season with salt and pepper. Turn to coat, then spread them evenly over the pan.
• 4Once preheated, put the carrots in the oven and roast for 15 minutes.
• 5Carefully remove the pan from the oven, turn the carrots and roast for another 15 minutes until the carrots are tender.
• 6Put the remaining oil in a bowl. Add the vinegar, dukkah and parsley. Season with salt and pepper and stir to combine.
• 7To make the honey yogurt, put the yogurt in a bowl. Drizzle over the honey and stir gently to combine. Spoon the yogurt over the bottom of a serving platter.
• 8Arrange the roasted carrots over the yogurt. Spoon over the dukkah mixture and serve. Tip: Look for bunches of mixed color baby carrots.