roasted carrots with kalamata olive sauce
Cle-ann Stampolidis, Chef & Food Stylist
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Cle-ann Stampolidis is a Freelance Stylist and Recipe Developer based in Melbourne. See more of her amazing creations at www.cle-ann.com
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
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- 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.
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Pound the olives in a mortar and pestle until you have a chunky paste. Squeeze in lemon juice, add yoghurt and stir to combine.
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- Arrange carrots onto a serving plate, spoon over olive sauce and drizzle with extra virgin olive oil.