Roasted Carrots with Indian Spices and Cashew Feta Dip

Preheat oven to 180ºC or 355ºF.

Wash carrots. If you have young carrots, they don’t need to be peeled. Otherwise, peel them. I left small tail leaves, as they are beautiful and give their flavor while roasting. Cut each carrot in half lengthwise.

Over medium-high heat, dry-roast coriander and fenugreek seeds in a pan for about 1 minute or until aromatic. Process in a spice grinder or use a mortar and pestle to make powder. Chop 2 cloves garlic and sage. In a bowl, combine coriander and fenugreek powder with paprika, garam masala, honey, olive oil, ginger, salt and pepper.

Put carrots in a baking dish and pour the spicy mixture over them. Massage it into carrots until they are evenly coated. Put in the oven for 30–40 minutes. The smaller your carrots are, the less time they need. If you like them to be more tender and caramelized, give them more time. Check the readiness with a fork.

Meanwhile, prepare the dip. With a mortar and a pestle, crush cashew nuts. Break feta with your fingers (if not vegan—otherwise, use coconut flakes). Finely chop the remaining clove of garlic. Combine in a bowl and add Greek yoghurt or coconut milk (if vegan) until you like the consistency. Taste and add black pepper and a pinch of salt if desired.

Serve carrots topped with cashew dip. Enjoy!