Roasted Carrots with Tahini Yogurt, Dates, and Pecans

A simple and delicious side dish featuring roasted carrots complemented by creamy tahini yogurt, sweet dates, and crunchy pecans.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Side Dish, Vegetable

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

For the Roasted Carrots

1 pound fresh carrots, peeled and sliced into long sticks The more colorful, the better!
2 tablespoons olive oil
to taste Salt and black pepper
1 teaspoon cumin To give those carrots a little kick!

For the Tahini Yogurt

1 cup plain Greek yogurt Adds creaminess
2 tablespoons tahini For nuttiness
1 tablespoon lemon juice For zesty zing
to taste Salt

For the Toppings

1/2 cup chopped dates Nature’s candy!
1/2 cup toasted pecans Crunch that can’t be beat!
optional Fresh herbs for garnish, like parsley or mint

Method

Preparation

Preheat your oven to 425°F (220°C).
In a large bowl, toss the carrot sticks with olive oil, salt, black pepper, and cumin until well coated.

Cooking

Spread the carrots in a single layer on a baking sheet lined with parchment paper.
Roast them in the oven for about 25-30 minutes, or until tender and caramelized. Stir halfway through.

Assembly

Prepare the tahini yogurt by mixing Greek yogurt, tahini, lemon juice, and salt in a bowl until smooth.
Once the carrots are roasted, place a dollop of tahini yogurt on a plate, top with roasted carrots, and sprinkle with chopped dates and toasted pecans.
Garnish with fresh herbs if desired and serve warm.

Notes

Choose vibrant, colorful carrots for a better presentation. Toast the pecans for enhanced flavor; watch them closely to avoid burning. A lumpy tahini yogurt is okay and adds character.