Ingredients
1 doz Baby Carrots
1 C Greek Yogurt
2 Tbl Tahini paste
Meyer Lemon-1 tsp juice and ½ tsp zest
2 Tbl Dukkah nut spice mix *click here for recipe
2 Tbl Extra Virgin Olive Oil
Salt to taste
Black Pepper to taste
Instructions
Turn on oven to 425°F and place baking sheet or oven-safe pan inside to pre-heat.
In a small bowl mix the yogurt with a pinch of salt, Tahini, lemon zest and juice and stir until smooth.
Trim, wash and peel the carrots then place them in a bowl, drizzle with olive oil to lightly coat, season with a pinch of salt, black pepper then spread them single layer onto the hot preheated baking sheet from the oven. Roast the carrots for 6 minutes, stir them to turn so they brown on the other side and roast another 4 minutes or so until desired doneness. Allow them to cool at room temperature for a few minutes, then serve with the tahini yogurt sauce and sprinkle garnish of Dukkah.
Kitchen Tip: For a beautiful garnish, use a mandolin to thinly slice fresh radishes.
Pair with St. Supéry Napa Valley Estate Rosé or Dollarhide Estate Vineyard SauvignonBlanc.
Click here to return to the recipe homepage.
There are currently no reviews for this recipe. Why don't you leave one of your own?
You must be logged in to leave a review. Log in here.