Roasted Carrots with Tahini Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
40 mins
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Servings
4
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Calories
252 kcal
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Course
Side Dish
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Cuisine
Middle Eastern
Roasted Carrots with Tahini Sauce
Description
This recipe features carrots roasted at 400ºF with olive oil and salt until softened and lightly charred, developing natural sweetness and a tender bite. The accompanying tahini sauce combines Greek yogurt and tahini paste with lemon juice, minced garlic, salt, and extra virgin olive oil whisked together and thinned with water to a creamy, pourable consistency. This sauce offers a nutty, tangy contrast to the roasted carrots.
To finish, toasted pine nuts add crunch while fresh parsley or alternative herbs like mint, dill, or cilantro provide a herbaceous note. Black pepper and optional red pepper flakes and extra olive oil can be used for seasoning and flavor depth. The dish balances earthy sweetness of roasted carrots with the smooth, bright sauce.
This versatile side can accompany various mains or be part of a mezze platter. It benefits from the combination of textures and fresh flavors introduced mainly by the tahini sauce and garnishes.
Ingredients
- 1.5 lb carrot
- 1 tbsp olive oil
For the tahini sauce
- 2 tbsp Greek yoghurt (plain)
- 2 tbsp tahini paste
- ½ lemon (juice of)
- ¼ tsp salt
- 1 garlic minced into a puree, clove
- 2 tbsp extra virgin olive oil
Other ingredients
- 2 tbsp parsley (or mint, dill or cilantro)
- 2 tbsp pine nuts or slithered almonds or pistachios, toasted
- black pepper
- extra virgin olive oil (optional)
- red pepper flakes (optional)
Instructions
To Roast the carrots
- Preheat the oven to 200ºC/400ºFArrange the carrots on a baking sheet and drizzle with a little olive oil (about 1tbsp) and a light sprinkle of salt. Toss the carrots around to ensure they’re coated in a little oil.Roast in the oven for 30-40 minutes, turning a couple of times to ensure they get a nice char. Remove from the oven and let them cool slightly.
To make the tahini sauce
- While the carrots are roasting, whisk together the yoghurt, tahini paste, lemon juice, salt, minced garlic and extra virgin olive oil. Water down the sauce with 2-3 tbsp water to a creamy, but just pourable consistency (like whipping/double cream).
Finishing the dish
- In a dry frying pan, lightly toast the pine nuts and set aside.When the carrots are cooked and cooled a little, arrange them in a single layer on a platter and then drizzle over some of the tahini sauce. Scatter over the pine nuts and then sprinkle generously with the parsley. Season with black pepper and then finally add a few light drizzles of extra virgin olive oil and a pinch of red pepper flakes (if using).Serve hot or at room temperature with the remaining tahini sauce for guests to add is they wish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 20g | 7% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 1mg | 0% |
| Sodium | 270mg | 11% |
| Potassium | 641mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 28599IU | 572% |
| Vitamin C | 20mg | 22% |
| Calcium | 84mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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