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.
  2. Cut the  carrots lengthwise in half.  Toss them in a bowl with olive oil and salt.
  3. 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.


  1. 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.
  2.  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.
  3. 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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