Dinner and a movie 'Bridget Jones's Diary' menu roasted carrots with Indian dressing

Roasted carrots with Indian spices, creamy dressing and walnut-parsley topping

Yield 6-8



Creamy dressing



  1. Preheat oven to 425 F.
  2. In a small skillet, toast ground cumin, ground ginger and red pepper flakes until fragrant. Remove from heat and set aside.
  3. In a small bowl, combine orange juice, oil, sherry vinegar and honey with carrots. Toss well with toasted spices, salt and pepper.
  4. Lay carrots on two rimmed baking sheets lined with parchment paper. Spread out on trays, not touching, and bake about 15 minutes. Then, rotate pans in oven and continuing baking until tender, approximately 25–30 minutes.
  5. Once carrots can be pierced with a fork easily, remove from heat and set aside.

Creamy walnut dressing

  1. In a small bowl, whisk yogurt, parsley, garlic, lemon juice, ground coriander, salt and pepper until well mixed.
  2. Place carrots on serving platter.
  3. Drizzle dressing on top of carrots.
  4. Before serving, garnish with toasted walnuts and additional parsley, if desired.

Courses Sides

Recipe by Grateful | at