Honey Roasted Carrots with Tahini Yogurt Sauce
Serves | 4 |
Dietary | Vegetarian |
Meal type | Side Dish |
From book | Adapted from Plenty More by Yotam Ottolenghi |
Ingredients
- 1 Pound baby carrots (if using whole carrots, cut into chunks)
- 3 Tbsp honey
- 1 Tbsp olive oil
- 1 Tbsp water
- 1 1/2 Tsp cumin
- 3 Sprigs fresh thyme
- 1 Tsp salt
- 1/2 Tsp pepper
Sauce
- 1 1/2 Tbsp tahini
- 1/3 cup Greek yogurt
- 1/2 Lemon juiced
- 2 Tbsp water
- 1 clove garlic (grated)
- pinch of salt
Note
These carrots are a great side dish for grilled or roasted chicken or fish. The sauce is also great on salmon, as a dip for other veggies, or as a sandwich spread.
Directions
1. | Preheat oven to 425 degrees and line a baking sheet with parchment paper. Place carrots in baking sheet and lay thyme sprigs on top. |
2. | Combine olive oil, honey, water, cumin, garlic, salt, and pepper in a small bowl and pour over carrots. Toss until they are evenly coated. |
3. | Bake in the oven for 30-40 minutes, until soft and brown. Serve with tahini yogurt sauce. |
Sauce | |
4. | Combine all ingredients in a small bowl. |