Roasted Carrots with Tahini Yogurt Sauce
Roasted Carrots with Tahini Yogurt Sauce
Melanie Richtman
Perfect Dinner Recipe
Products used: Stainless Steel Jelly Roll Pan
Products used: Stainless Steel Jelly Roll Pan
Ingredients
- 1 pound of carrots, peeled and cut in half lengthwise
- 1 tablespoon of oil
- ½ teaspoon of garlic salt
- ¼ teaspoon of paprika
- ¼ teaspoon of cayenne pepper
- ¼ teaspoon of oregano
- ¼ teaspoon of black pepper
- ½ cup of Greek yogurt
- ¼ cup of tahini
- Juice from half of one lemon
- 1 clove of garlic, minced
- 1 tablespoon of chopped fresh parsley, plus additional for garnish, if desired
- 1 tablespoon of chopped fresh dill, plus additional for garnish, if desired
- 1 tablespoon of chopped walnuts for garnish, if desired
- 1 tablespoon of feta cheese for garnish, if desired
Directions
- Preheat the oven to 450 degrees. Use about a half a tablespoon of oil to grease your jelly roll pan.
- Peel and cut your carrots in half lengthwise. Place in a bowl and top with ½ tablespoon of oil, garlic salt, paprika, cayenne pepper, oregano, and black pepper. Mix so the carrots are fully coated.
- Roast the carrots for 18-20 minutes until soft and tender.
- While the carrots are cooking, combine the Greek yogurt, tahini, lemon juice, garlic, dill, fresh parsley, and salt in a bowl. Place the sauce on your serving dish.
- Once the carrots are cooked, place them on top of the sauce, and garnish with parsley, dill, walnuts, and feta, as desired.
