Roasted Carrots with Yogurt-Tahini Drizzle
 
Prep time
Cook time
Total time
 
Warm and aromatic roasted carrots drizzled with a luscious tahini sauce and dressed for the holidays!
Author:
Serves: serves 4
Ingredients
  • For the Carrots
  • 12-16 organic field carrots - (the long slim'ish kind with tops and dirt!)
  • 2 Tbsp olive oil
  • couple cracks/twists of salt & pepper
  • For the Yogurt-Tahini Sauce
  • 4 Tbsp (1/4 cup) tahini paste
  • 3 Tbsp plain unsweetened yogurt (I used 2% fat)
  • 1-2 garlic cloves, to taste (we like 2 but it is garlicky!)
  • 2 Tbsp fresh lemon juice
  • 2 tsp apple cider vinegar
  • 1 tsp maple syrup or honey (or sweetener of choice)
  • ⅓ - ½ tsp salt, to taste (best to start with ⅓ tsp)
  • pinch of pepper
  • 1-3 Tbsp water (see instructions)
Instructions
  1. Preheat oven to 425 F
  2. Wash carrots throughly (no need to peel if using organic); pat them dry and lay them out onto a baking sheet (I don't use paper) making sure they're sitting fully (not overlapping or suspended in air - trimming the green tops as necessary - love the look so I try to preserve about 3 inches).
  3. In a small pinch bowl combine olive oil, salt and pepper
  4. Drizzle oil mixture over raw carrots and use your fingers to intermingle making sure all parts of the carrots have been coated.
  5. Place carrot tray in the oven for 25-35 minutes (depending on your oven temp, you want them cooked without being overdone/mushy -- they should be wrinkly with some browning especially towards the tips)
  6. Meanwhile prep the yogurt-tahini sauce: in a small (ideally) blender or processor combine: tahini paste, yogurt, 1 or 2 cloves of garlic to taste, lemon juice, apple cider vinegar, maple syrup (or sweetener of choice), ⅓ tsp salt, pinch of pepper and 1 Tbsp of water -- blend ingredients together until smooth adding more water 1 Tbsp at a time as required to desired consistency (the amount of water will depend on the thickness of your yogurt/tahini -- you want the final mixture to be dilute enough to drizzle over carrots but not too thin).
  7. Taste the yogurt-tahini sauce making any seasoning adjustments desired (sour, salty, sweet, etc).
  8. The yogurt-tahini sauce can be made a couple days in advance and stored in a covered container in fridge (leftovers can also be stored) nb: garlic tends to become more piquant with time - be sure to bring the yogurt-tahini sauce to room temp before drizzling over warm carrots (if the sauce is too thick at room temp coming out of fridge, add a little water).
Recipe by Inspired Edibles at https://www.inspirededibles.ca/2021/11/simple-delicious-roasted-carrots-with-a-festive-option.html