roasted carrots with kalamata olive sauce
Cle-ann Stampolidis is a Freelance Stylist and Recipe Developer based in Melbourne. See more of her amazing creations at www.cle-ann.com
- Author
- Cle-ann Stampolidis, Chef & Food Stylist
- Servings
- 4
Ingredients
- Handful of Dutch carrots, washed
- 5 sprigs thyme, leaves picked
- Splash of Mount Zero Organic Extra Virgin Olive Oil
- Mount Zero Pink Lake Salt with Native Pepper Berry, to taste
- ½ cup Mount Zero Organic Pitted Kalamata Olives
- Juice of ½ a lemon
- 2 tbsp natural Greek yoghurt
Directions
- Preheat oven to 220 degrees Celsius.
- Line a baking tray with baking paper. Place carrots on top, splash over olive oil, a grind or two of salt and toss to coat using your hands.
- Place in preheated oven and roast until carrots are cooked and golden, about 15 minutes.
- Pound the olives in a mortar and pestle until you have a chunky paste. Squeeze in lemon juice, add yoghurt and stir to combine.
- Arrange carrots onto a serving plate, spoon over olive sauce and drizzle with extra virgin olive oil.