For roasted carrots and quinoa:
- 1 lb Carrotssmall, peeled
- 2 tbsp Olive oildivided
- Saltto taste
- Black pepperto taste
- 2 tbsp Butter
- 2 tbsp Honey
- 1 Orangesjuiced and zested
- 1 cup Quinoacooked
For pickled chili:
- 1 Chili pepperthinly sliced
- ½ tsp Honey
- 1 Limejuiced
For tahini yogurt sauce:
- ½ cup Greek yogurt
- 1 tbsp Tahini
- 1 tbsp Dillchopped, plus more for garnish
Roasted Carrots with Tahini Yogurt
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:
Steps to make Roasted Carrots with Tahini Yogurt
1 | Preheat oven | |
Preheat the oven to 350 °F. | ||
2 | Prepare carrots | 1 |
3 | Roast | 40 |
4 | Prepare pickled chili | 1 |
5 | Make glaze: Brown butter | 5 |
6 | Add honey, orange zest and juice | 1 |
7 | Add chili pickling liquid | 1 |
8 | Reduce glaze | 5 |
9 | Coat carrots with glaze | 1 |
10 | Add quinoa | 1 |
11 | Return to oven | 10 |
12 | Make tahini yogurt sauce | 1 |
13 | Assemble | 2 |
14 | Serve | |
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