400g whole baby carrots, washed and trimmed
Avocado oil (or extra-virgin olive oil)
Himalayan salt and pepper, to taste
2 tablespoons fresh herbs, chopped (we used thyme and rosemary)
For the Kefir Dressing:
½ cup kefir
½ teaspoon ground cumin
2 tablespoons honey
2 tablespoons chopped coriander
¼ teaspoon himalayan salt
Pinch of ground cayenne pepper
- Preheat the oven to 200C.
- Arrange the carrots on a baking tray. Drizzle them with avocado oil and season with salt and pepper. Bake for 15-25 minutes or until the carrots are tender.
- While the carrots are cooking, whisk together all of the sauce ingredients.
- Once the carrots are cooked, drizzle with sauce, top with parsley and serve.