These Oven Roasted Carrots are easy to make and need just minutes of prep! The tahini-yogurt dress up the carrots very well and the flavours are so good. Add these as a side for any holiday dinner served alongside or serve them with any main course.
Ingredients
600 g
whole carrots
1 tbsp
vegan butter, melted
1 tbsp
olive oil
1/2 tbsp
agave syrup
2 stems
fresh thyme
1/2 tsp
salt and pepper
120 g
vegan quark or yogurt
2 tbsp
tahini
1 tbsp
agave syrup
1/2 tbsp
dijon mustard
1/2 tsp
garlic powder
1/2 tsp
cumin
1
handful arugula
2 tbsp
mix of cranberries, mulberries and cashew nuts
1 tbsp
sesame seeds
How to make
1
Preheat oven to 220°C and line a baking sheet pan with parchment paper.
2
Make the butter. Add the vegan butter, oil, thyme, agave, salt and pepper to a small dish. Mix together.
3
Peel and trim the carrots and add to a casserole dish, then add the butter. Mix together to coat and roast for 30-35 minutes, until tender. Toss them halfway.
4
While the carrots roast, make the tahini-yogurt. Add the yogurt, tahini, agave, mustard, garlic powder, cumin, salt and pepper to a small bowl. Mix to combine and set aside.
5
Once the carrots are done (ensure carrots are tender when pierced with a fork), spread the tahini-yogurt spread on a plate, top with a handful of arugula and then the carrots. Top with cranberries, cashews, sesame seeds and mulberries.
calories: 271 (14%)
fat: 25g (31%)
saturates: 16g (73%)
sugars: 0g (-)
salt: 365mg (61%)
protein: 3g (5%)
carbs: 7g (14%)
fibre: 0g (-)
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