Roasted Carrots with Kalamata Olive Sauce

Cle-ann Stampolidis, Serves 4


Good handful carrots
5 sprigs thyme, leaves picked
Splash Mount Zero Organic EVOO
Ground Mount Zero Pink Lake salt w/ native pepper berries
½ cup Mount Zero Organic Kalamata olives pitted
½ lemon
2 tbsp natural yogurt


Roasted Carrots

Preheat oven to 220 degrees celsius.

Line a baking tray with baking paper. Place carrots on top, splash over olive oil, a grind or two of salt and toss to coat using your hands.

Place in preheated oven, roast until carrots are cooked and golden, about 15 minutes depending on the size of your carrots.

Kalamata Olive Sauce

Pound olives in a mortar and pestle until you have a chunky paste. Squeeze in lemon, add yogurt and stir to combine.

To Serve

Arrange carrots onto a serving plate, spoon over olive sauce and drizzle with extra virgin olive oil.

Cle-ann Stampolidis is a Freelance Stylist and Recipe Developer based in Melbourne. See more of her amazing creations at

Recipe Ingredients from the Mount Zero Range