Roasted Whole Carrots with Tahini Sauce
These easy roasted whole carrots are served with a quick tahini yogurt sauce, and make a gorgeous and delicious side dish.
Servings: 10 people
Calories: 90kcal
Ingredients
Roasted Carrots:
- 20 whole carrots, tops removed Cut any extra-thick carrots in half lengthwise
- 2 tablespoons olive oil
- 1 teaspoon red pepper flakes
- ½ teaspoon sea salt
Tahini Sauce:
- ½ cup plain Greek yogurt
- 1 lemon, zested + juiced
- 2 teaspoons tahini (sesame seed paste)
- pinch salt, to taste
Instructions
- Preheat oven to 400ºF.
- Arrange carrots in a single layer on a baking sheet. Drizzle with oil. Sprinkle red pepper flakes and salt over the carrots.
- Roast 20-25 minutes, or until carrots are tender. Turn carrots after 10 minutes.
- Mix together all tahini sauce ingredients. Taste sauce, and add more tahini if desired.
- Serve carrots whole with sauce on the side.
Nutrition
Calories: 90kcal | Carbohydrates: 13g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 208mg | Potassium: 428mg | Fiber: 4g | Sugar: 6g | Vitamin A: 20444IU | Vitamin C: 13mg | Calcium: 56mg | Iron: 1mg
