Roasted Carrots and Yogurt Tahini Sauce
Image: My Intuitive Health
Roasted Carrots and Yogurt Tahini Sauce
Servings
4
Ingredients
- 2 lb. bag of whole carrots
- 1 tbsp olive oil
- 1 tsp curry powder
- ½ tsp dried rosemary
- ½ tsp garlic powder
- Salt and pepper
For the Tahini Yogurt Sauce
- ¼ cup tahini
- ¼ cup plain Greek yogurt
- 2 tbsp maple syrup
- ½ tsp cumin powder
- 1 tsp curry powder
- Juice of 1 lemon
- 1 clove of garlic, minced
- Salt & pepper
- Water to thin if needed
Equipment Needed
- 1 sheet tray lined with parchment paper
- 1 small bowl and whisk
- Knife/cutting board
Instructions
Preheat the oven to 425 degrees. Wash or peel the carrots and cut in half lengthwise and then in half again until they resemble a “fry” shape. Place carrots on a sheet tray lined with parchment paper and drizzle with olive oil, seasonings, salt and pepper. Toss with hands to combine. Roast in the oven for about 45 minutes until they are fork tender and have a blackened char on the edges.
Next, make the tahini sauce by combining all the ingredients into a bowl. Whisk to combine. If the mixture is too thick, add water 1 tbsp at a time until it is a smooth and pourable sauce. Taste for seasoning and adjust salt, pepper, or maple syrup if needed.
To Serve
Plate the carrots on a tray and drizzle with tahini sauce. Option to top with nuts of choice. Enjoy!
Shopping List
Produce
- 2 lb bag of rainbow carrots (or regular carrots)
- 1 clove garlic
- 1 lemon
Dairy
- Greek yogurt
Packaged
- Tahini
- Maple syrup
Pantry Staples
- Olive oil
- Curry powder
- Cumin
- Dried rosemary
- Salt & pepper
