Roasted Carrots with Tahini Yogurt

Name: Roasted Carrots with Tahini Yogurt
Total time: 55 min
Yield: 6
Cuisine: American
Ingredients: Carrots 1 lb; Olive oil 2 tbsp; Salt; Black pepper; Butter 2 tbsp; Honey 2 tbsp; Oranges 1; Quinoa 1 cup; Chili pepper 1; Honey ½ tsp; Lime 1; Greek yogurt ½ cup; Tahini 1 tbsp; Dill 1 tbsp

quinoa and pickled chili

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55m
Serves 6
Easy
350 °F
(1)

Ingredients

Adjust Servings:

	For roasted carrots and quinoa:
	1 lb Carrots small, peeled
	2 tbsp Olive oil divided
	Salt to taste
	Black pepper to taste
	2 tbsp Butter
	2 tbsp Honey
	1 Oranges juiced and zested
	1 cup Quinoa cooked
	For pickled chili:
	1 Chili pepper thinly sliced
	½ tsp Honey
	1 Lime juiced

	For tahini yogurt sauce:
	½ cup Greek yogurt
	1 tbsp Tahini
	1 tbsp Dill chopped, plus more for garnish

Nutritional information

160

Calories

Fat

18g

Carbohydrates

3.6g

Protein

13mg

Cholesterol

193mg

Sodium

Cuisine:

American Recipes

Roasted Carrots with Tahini Yogurt recipe

Need a delicious side dish recipe to keep up your sleeve? These Roasted Carrots with Tahini Yogurt, crispy quinoa, and pickled chili are a total crowd-pleaser! Simple and easy to make, this dish is full of wonderful chili citrus flavor, hearty texture, and vibrant color. It’s so good that I can eat this on its own, but you can serve it as a side dish or add some meat or chicken for a complete meal.

This recipe is vegetarian and vegan-adaptable and can be made as spicy as you like. How to make it vegan: Use maple syrup instead of honey, sub in vegan butter for dairy butter, and go for dairy-free yogurt instead of Greek yogurt. Use fewer chilies for a milder taste or the full amount if you like your dish to pack a punch.

To make the Roasted Carrots with Tahini Yogurt, you’ll need the following ingredients:

Ingridiens for Roasted Carrots with Tahini Yogurt

Steps to make Roasted Carrots with Tahini Yogurt

1

Preheat oven

Preheat the oven to 350 °F.
2

Prepare carrots

1

Cut larger carrots in half lengthwise so all carrots are relatively equal in size for even roasting. Place the carrots in a baking dish, drizzle with 1 tablespoon olive oil, and season with salt and black pepper to taste.
3

Roast

40

Roast the carrots for 30-40 minutes or until tender.
4

Prepare pickled chili

1

Meanwhile, make the pickled chili. To a bowl, add 1 thinly sliced chili, ½ teaspoon honey, and juice of 1 lime. Stir to coat, then set aside to pickle.
5

Make glaze: Brown butter

5

Towards the end of cooking time, make the glaze. Heat a small saucepan over medium-high heat and add 2 tablespoons butter. Cook the butter until brown.
6

Add honey, orange zest and juice

1

Stir in 2 tablespoons honey, orange zest and juice.
7

Add chili pickling liquid

1

Drain the chili pickling liquid and add it to the saucepan. Reserve the chilies.
8

Reduce glaze

5

Reduce the glaze until thickened.
9

Coat carrots with glaze

1

Remove the carrots from the oven. Pour the glaze over and toss to coat well.
10

Add quinoa

1

Push the carrots to one side of the dish and add 1 cup cooked quinoa to the other side of the baking dish. Toss the quinoa with 1 tablespoon olive oil.
11

Return to oven

10

Return to the oven and cook for 5-10 minutes or until the carrots are glossy and the quinoa is crispy.
12

Make tahini yogurt sauce

1

In the meantime, make the tahini yogurt sauce. Combine ½ cup Greek yogurt, 1 tablespoon tahini, and 1 tablespoon chopped dill, and salt and black pepper to taste. Thin the sauce out with a little water if needed.
13

Assemble

2

Spread the tahini yogurt sauce over a serving plate. Top with the roasted carrots and finish with the pickled chili, quinoa, and extra chopped dill.
14

Serve

Serve and enjoy!

These Roasted Carrots with Tahini Yogurt are easy to make and lean on fridge and pantry staples. Perfect for when you need a delicious but simple side dish. Give this recipe a go, and share it using the hashtag #cookmerecipes or by tagging @cookmerecipes on Instagram! We love seeing what you’ve made!

About the author

Nina Cole

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!