Introduction
A simple and yet delicious recipe to eat some carrots! Roasted carrots don’t require lots of preparation and made a great side dish. The tahini yogurt sauce goes perfectly well with it and can be prepared in advance.
This recipe is inspired by Ottolenghi’s book, « Plenty More: Vibrant Vegetables Cooking ».
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Ingredients
- Carrots: a dozen of large one
- Honey: 3 cas | 3 tbsp
- Vegetable oil: 2 cas | 2 tbsp
- Cumin powder: pinch
- Thyme: pinch
- Cilantro leaves: a few
Sauce
- Tahini paste: 3 cas | 3 tbsp
- Greek yogurt: 150g | 5.3oz | 2/3 cup
- Lemon juice: 2 cas | 2 tbsp
- Garlic: 1 clove
- Salt: pinch
Nutrition
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🧐 Serving: 300g
Calories: 294kcal
Total Fat: 13.7g (18%)
Saturated Fat: 2.8g (14%)
Cholesterol: 176mg (8%)
Sodium: 176mg (8%)
Total Carbohydrate: 38.3g (14%)
Fiber: 6.4g (23%)
Sugar: 25.3g
Protein: 7.6g
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Preparation
- Preheat oven to 425F (220C).
- Wash, peel and cut carrots in halves.
- In a bowl, mix carrots with oil, honey, cumin powder, salt, pepper and thyme.
- Spread on baking sheet or parchment paper and bake for 40 minutes, stirring gently twice.
- While carrots are in the oven, prepare the sauce: in a bowl, mix yogurt, tahini, lemon juice, garlic and salt. Refrigerate until ready to eat.
- Once carrots are cooked, transfer to another container or a serving plate.
- Serve carrots warmed with tahini yogurt sauce and fresh coriander.
- Bon appétit! 😋