Roasted Carrots with Lemon Tahini Yogurt and Dukkah

Recipe courtesy of Estate Culinary Team

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.

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Wine Pairing: Napa Valley Estate Rosé

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