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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