Garlic, honey & parlsey braised carrots with za'atar

Name: Garlic, honey & parlsey braised carrots with za'atar | Asda Good Living
Total time: 40 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 500g Asda Crunchy & Sweet Carrots, halved lengthways; 200ml hot vegetable stock; 2 tbsp extra virgin olive oil, plus extra to serve, if you like; 25g pack fresh parsley, leaves and stalks finely chopped; 3 garlic cloves; 1½ tbsp honey; 500g fat-free Greek-style yogurt; 2 tbsp sesame seeds; 1 tbsp sumac; 1 tbsp dried oregano; 1 tsp dried thyme; pomegranate seeds, to serve; fresh dill, roughly chopped to serve

A mezze-style meal infused with Middle Eastern spices that showcases this root veg in all its glory. Serve alongside warm pitta or cooked grains.

By Asda Good Living,23rd February 2024

Cook: 40 Mins

Serves: 4

Price: £0.90 per serving

Nutritional Information

Each 297g serving contains

Energy
2842kj
229kcal

11%

Fat
8.3g

Low
12%

Saturates
1.5g

Low
8%

Sugars
24.1g

Med
27%

Salt
0.77g

Low
13%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
957kj/229kcal

Ingredients

500g Asda Crunchy & Sweet Carrots, halved lengthways

200ml hot vegetable stock

2 tbsp extra virgin olive oil, plus extra to serve, if you like

25g pack fresh parsley, leaves and stalks finely chopped

3 garlic cloves

1½ tbsp honey

500g fat-free Greek-style yogurt

2 tbsp sesame seeds

1 tbsp sumac

1 tbsp dried oregano

1 tsp dried thyme

pomegranate seeds, to serve

fresh dill, roughly chopped to serve

Method

Sit the carrots, cut-side down, in a shallow, lidded casserole dish. Pour over the hot stock and olive oil and scatter over the chopped parsley stalks. Thinly slice two of the garlic cloves then add to the dish. Season with salt and freshly ground black pepper. Bring everything to a simmer, then cover and cook for 25 mins.

Remove the lid, drizzle over the honey and simmer uncovered for 5–7 mins more, until the liquid becomes sticky and the carrots tender.

Meanwhile, make the za’atar. Toast the sesame seeds in a small frying pan over a medium heat for 3–5 mins. Combine the sesame seeds, sumac, oregano and thyme in a bowl with a pinch of sea salt.

Crush the remaining garlic clove and combine it in a bowl with the yogurt and a good pinch of salt. Spoon and swirl the yogurt on a serving plate. Top with the carrots, some of the sticky sauce and the parsley leaves. Sprinkle over half the za’atar, keeping the rest in a jar for up to 2 months. Drizzle everything with a little olive oil, if you like, and scatter over the pomegranate seeds and dill, if using.