Roasted Carrots Recipe
garlic tzatziki, harissa, green chermoula, urfa chile, crispy kale
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Ingredients
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Roasted Carrots
Garlic Tzatziki
Harissa Sauce
Green Chermoula
Crispy Kale
Method
Roasted Carrots
- 1
Preheat Oven
Preheat your oven to 200°C (400°F).
- 2
Prepare Carrots
Wash and peel the carrots. Cut them into even-sized sticks (about 2-3 inches long) for even roasting.
- 3
Season Carrots
In a large bowl, toss the carrot sticks with olive oil, salt, black pepper, and urfa chile until well coated.
- 4
Roast Carrots
Spread the carrots in a single layer on a baking sheet. Roast in the preheated oven for about 20-25 minutes or until tender and caramelized, flipping halfway through.
Garlic Tzatziki
- 5
Prepare Cucumber
Grate the cucumber and squeeze out excess moisture using a clean kitchen towel.
- 6
- 7
Chill Tzatziki
Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Harissa Sauce
- 8
Mix Harissa Sauce
In a small bowl, combine harissa paste, olive oil, and lemon juice. Stir until well combined.
Green Chermoula
- 9
Crispy Kale
- 10
Prepare Kale
Wash and dry the kale leaves thoroughly. Remove the stems and tear the leaves into bite-sized pieces.
- 11
- 12
Bake Kale
Spread the kale on a baking sheet in a single layer. Bake in the oven at 200°C (400°F) for about 10-15 minutes or until crispy, tossing halfway through.
