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:
Preheat the oven to 350 °F.
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.
Roast the carrots for 30-40 minutes or until tender.
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.
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.
Stir in 2 tablespoons honey, orange zest and juice.
Drain the chili pickling liquid and add it to the saucepan. Reserve the chilies.
Reduce the glaze until thickened.
Remove the carrots from the oven. Pour the glaze over and toss to coat well.
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.
Return to the oven and cook for 5-10 minutes or until the carrots are glossy and the quinoa is crispy.
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.
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.
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!
So deliciously fresh!
Yum, absolutely delightful!
Made these roasted carrots for dinner and wow, they were so good! Super easy to whip up too. My kids loved the tahini yogurt, even my picky eater. Def a keeper recipe!
Simply delicious dish!
Delicious, healthy, easy!
Delicious, loved it!
I made these roasted carrots for my family night, and they loved it! The tahini yogurt added a unique touch that felt special. Definately a new go-to!
Delicious!
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