WRITTEN BY
SERVES:
Prep Time:
Cook Time:

This recipe combines sumac-roasted carrots complemented by creamy tzatziki yoghurt - these flavours are delicious together and make a tasty lunch, side dish or dinner.

Ingredients:

  • Half a bunch of carrots
  • 2 tsp olive oil
  • 1 tsp sumac
  • 1 tsp honey (or substitute maple syrup)
  • Salt
  • Pepper

Note: Sumac is a zesty, zingy spice commonly found in the herbs and spices section at most supermarkets.

Tzatziki:
  • 200g plain Greek yoghurt (you can use any plain dairy-free yoghurt if you're dairy-free; coconut works great)
  • ½ cucumber
  • 1 clove garlic
  • Salt
  • Pepper
  • 1/2 tablespoon olive oil

INSTRUCTIONS:

  1. Remove the tops of the carrots and scrub them clean. Slice the carrots in half down the middle lengthwise.
  2. In a large bowl, mix together the sumac, olive oil, honey, salt, and pepper. Add the carrots to the bowl, tossing to ensure they are evenly coated in the sumac oil mixture.
  3. Lay the carrots flat onto a baking tray. Bake in the oven at 180 degrees Celsius for 25 minutes.
TO MAKE THE TZATZIKI:
  1. Slice the cucumber in half down the middle. Using a spoon, scoop out the seeds. Grate the cucumber. Squeeze out all the excess water from the cucumber; it really needs a good squeeze.
  2. Mince the garlic cloves.
  3. In a bowl, mix together the yoghurt, minced garlic, grated cucumber, and olive oil. Season with salt and pepper.
  4. To serve, spoon the tzatziki onto a platter, place the sumac-roasted carrots on top of the tzatziki, and garnish with carrot top leaves or fresh basil.
HOW TO STORE LEFTOVERS:

To store leftovers, place the roasted carrots in an airtight container and the tzatziki sauce in another. Refrigerate both for up to 3-4 days, ensuring they're sealed tightly to maintain freshness.

wonkybox

Sumac Roasted Carrots & Tzatziki

This recipe is a combination of sumac-roasted carrots complemented by creamy tzatziki yoghurt - these flavours are delicious together and make a tasty lunch, side dish or dinner.
WRITTEN BY
ABOUT
ABOUT

tell us what you think

tempting recommendations

Homemade Ugli fruit and mint granita in bowls, icy and bright, made with seasonal rescued citrus from Wonky Box
Ugli Fruit & Mint Granita

The coolest freezer treat of the season comes from a collab with Wonky citrus and Kylee - the brains behind The Modern Preserver.

Creamy swede and leek salad served in a bowl, a lighter low-carb twist on classic potato salad using seasonal veg from Wonky Box.
Swede & Leek “Potato” Salad

A creamy, comforting swede salad with mellow leek and lemon-dill mayo. A smart, seasonal twist on classic potato salad.

Colourful spring salad made with roasted kumara, avocado, shredded greens, and broccoli, topped with sesame seeds and tamari-ginger dressing.
'Any Veg' Spring Salad

Use up what’s in your box with this chuck-it-together Any-Veg Spring Salad - fresh, flexible, and full of flavour.

Hearty satay squash, mushroom and cauliflower curry with chickpeas, coconut milk and peanuts in a blue pot - a creamy, plant-based dinner idea.
Satay Squash, Mushroom & Cauliflower Curry

Creamy satay curry with squash, mushrooms & cauliflower - a nutty, hearty, plant-based dinner perfect for autumn evenings.