Roasted Carrots with Lemon Tahini Drizzle
 
Prep time
Cook time
Total time
 
Slow roasted carrots topped with tangy lemon tahini drizzle are sweet, savory, and make the perfect side dish, snack or even the star of the meal.
Author:
Serves: 2
Ingredients
FOR THE ROASTED CARROTS
  • 1 bunch carrots, about 5-6 large
  • 1 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp pepper
FOR THE LEMON TAHINI SAUCE
  • 3 tbsp plan greek yogurt (I used whole milk yogurt)
  • 3 tbsp tahini paste
  • 3 tbsp lemon juice
  • pinch of salt + pepper
  • 1-3 tbsp water, to taste
  • Chopped parsley for topping
Instructions
  1. ROAST THE CARROTS: Preheat your oven to 400 F. Spray a baking sheet with nonstick spray and set aside. Cut your carrots down the middle lengthwise. Place on the baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast on the middle rack for 35-40 minutes, stirring them around every 10 minutes, until they begin to char a bit and are tender but still keep a bite to them.
  2. MAKE THE SAUCE: While the carrots are roasting, add the yogurt, tahini, and lemon juice with a pinch of salt and pepper to a small food processor. Blend until smooth. Add up to 3 tbsp of water to achieve your desired drizzling consistency.
  3. BRING IT TOGETHER: Drizzle your roasted carrots with the lemon tahini sauce and sprinkle with parsley.
Recipe by Another Root at http://www.anotherroot.com/roasted-carrots-with-lemon-tahini-drizzle/