Roasted Carrots with Tahini Yogurt Sauce
Roasted Carrots with Tahini Yogurt Sauce
Melanie Richtman
Perfect Dinner Recipe
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.
